Easy Strawberry Jam (No Pectin)
Easy Strawberry Jam (No Pectin)
Ingredients
- 12 cups strawberries, washed and chopped
- 4 cups granulated sugar, or to personal preference
- 1 orange, rind/peel from
- 1/2 cup lemon juice
- as needed hot water, for tempering jars and steam canner
- as needed white vinegar, for cleaning jar rims
Instructions
- 1
Wash and chop the fresh strawberries. If you prefer a smoother jam, transfer the chopped strawberries to a food processor and blend to your desired consistency. For a chunkier jam, you can smash them in a bowl.
⏱️ 10 min
- 2
Pour the processed or smashed strawberries into a large, heavy-bottomed pot or Dutch oven.
⏱️ 2 min
- 3
Add the granulated sugar to the strawberries in the pot. Stir well to combine. The amount of sugar can be adjusted to personal preference.
⏱️ 3 min
- 4
Carefully peel the rind from one orange, ensuring to get some of the white pith, which is rich in natural pectin. Add these orange rind pieces to the strawberry mixture. Pour in the lemon juice.
⏱️ 5 min
- 5
Place the pot on the stove over medium-high heat. Bring the mixture to a simmer, then a rolling boil. Reduce the heat slightly to maintain a steady boil and allow the jam to cook and reduce. Stir frequently to prevent sticking. This process can take approximately 1 1/2 hours. The target temperature for jam setting is around 220°F (use a candy thermometer if desired).
⏱️ 90 min•🌡️ 220
- 6
Once the jam has reached a thick, set consistency (it should appear visibly thicker and 'set up nicely' when lifted on a spoon), use tongs to carefully remove and discard the orange peels from the pot.
⏱️ 5 min
- 7
While the jam is still hot, prepare your canning jars. Pour hot water (around 100°F) from a pitcher into each empty canning jar. This step tempers the glass and prevents cracking when the hot jam is added.
⏱️ 5 min•🌡️ 100
- 8
Once the jars are tempered, pour out the hot water. Using a canning funnel and ladle, carefully fill each jar with the hot jam, leaving approximately 1/2 inch of headspace at the top.
⏱️ 10 min
- 9
Wipe the rims of the filled jars with a rag soaked in white vinegar to remove any sticky residue and ensure a proper seal.
⏱️ 2 min
- 10
Place the canning lids on top of each jar, followed by the bands. Tighten the bands 'finger tight' – just until resistance is met.
⏱️ 3 min
- 11
Pour the hot water that was used for tempering the jars into a steam canner. Place the filled and sealed jars into the steam canner.
⏱️ 5 min
- 12
Cover the steam canner and process the jars for 20 minutes. Ensure the canner maintains a steady steam during this time.
⏱️ 20 min
- 13
Once the processing time is complete and the pressure has released, carefully remove the hot jars from the canner using a jar lifter. Place them on a towel-lined surface, ensuring they are not touching, to cool completely and allow the seals to set. This can take several hours (passive time).
⏱️ 120 min
- 14
Once cooled and sealed (you should hear a 'pop' as they seal, and the lid should not flex when pressed), the strawberry jam is shelf-stable. Store in a cool, dark place.
Kitchen Tools
Nutrition Facts (per serving)
Easy Strawberry Jam (No Pectin)
- 12 cups strawberries, washed and chopped
- 4 cups granulated sugar, or to personal preference
- 1 orange, rind/peel from
- 1/2 cup lemon juice
- as needed hot water, for tempering jars and steam canner
- as needed white vinegar, for cleaning jar rims
Instructions
- 1
Wash and chop the fresh strawberries. If you prefer a smoother jam, transfer the chopped strawberries to a food processor and blend to your desired consistency. For a chunkier jam, you can smash them in a bowl.
⏱️ 10 min - 2
Pour the processed or smashed strawberries into a large, heavy-bottomed pot or Dutch oven.
⏱️ 2 min - 3
Add the granulated sugar to the strawberries in the pot. Stir well to combine. The amount of sugar can be adjusted to personal preference.
⏱️ 3 min - 4
Carefully peel the rind from one orange, ensuring to get some of the white pith, which is rich in natural pectin. Add these orange rind pieces to the strawberry mixture. Pour in the lemon juice.
⏱️ 5 min - 5
Place the pot on the stove over medium-high heat. Bring the mixture to a simmer, then a rolling boil. Reduce the heat slightly to maintain a steady boil and allow the jam to cook and reduce. Stir frequently to prevent sticking. This process can take approximately 1 1/2 hours. The target temperature for jam setting is around 220°F (use a candy thermometer if desired).
⏱️ 90 min•🌡️ 220 - 6
Once the jam has reached a thick, set consistency (it should appear visibly thicker and 'set up nicely' when lifted on a spoon), use tongs to carefully remove and discard the orange peels from the pot.
⏱️ 5 min - 7
While the jam is still hot, prepare your canning jars. Pour hot water (around 100°F) from a pitcher into each empty canning jar. This step tempers the glass and prevents cracking when the hot jam is added.
⏱️ 5 min•🌡️ 100 - 8
Once the jars are tempered, pour out the hot water. Using a canning funnel and ladle, carefully fill each jar with the hot jam, leaving approximately 1/2 inch of headspace at the top.
⏱️ 10 min - 9
Wipe the rims of the filled jars with a rag soaked in white vinegar to remove any sticky residue and ensure a proper seal.
⏱️ 2 min - 10
Place the canning lids on top of each jar, followed by the bands. Tighten the bands 'finger tight' – just until resistance is met.
⏱️ 3 min - 11
Pour the hot water that was used for tempering the jars into a steam canner. Place the filled and sealed jars into the steam canner.
⏱️ 5 min - 12
Cover the steam canner and process the jars for 20 minutes. Ensure the canner maintains a steady steam during this time.
⏱️ 20 min - 13
Once the processing time is complete and the pressure has released, carefully remove the hot jars from the canner using a jar lifter. Place them on a towel-lined surface, ensuring they are not touching, to cool completely and allow the seals to set. This can take several hours (passive time).
⏱️ 120 min - 14
Once cooled and sealed (you should hear a 'pop' as they seal, and the lid should not flex when pressed), the strawberry jam is shelf-stable. Store in a cool, dark place.