Strawberry jam without pectin is a great way to use up the extra strawberries you have on hand.
A couple weeks ago we went strawberry picking at Buckwheat Farm not very far from our house. It was a pretty normal strawberry picking experience, but we got really into it and ended up picking 2 gallons of strawberries! We eat a lot of strawberries as a family, but we needed a game plan to use up all of these strawberries from our overzealous picking. Strawberry jam was an obvious choice.
Disclaimer!
This jam is quick and easy to make! All you need is a pot and a container to save the finished jam, like a mason jar, and you will be on your way to spreading strawberry jam on everything.
Recipe Notes:
Strawberries
Fresh strawberries during strawberry season are obviously the best choice. Bonus points if you can support a local farmer and pick up strawberries from there. The reality of life is that it is not always strawberry season. Get the best strawberries that you can find. Don’t sleep on frozen strawberries. Frozen fruit is generally frozen at peak freshness and can be a perfect substitute for fresh strawberries when making strawberry jam.
The measurements for Strawberry Jam
You’ll notice in this recipe that the measurements aren’t as precise as some other recipes. You’ll see “a pinch” or a “splash”. This is because your personal taste preferences will guide you on your journey to a quick homemade jam. Remember to measure with your heart.
Bourbon is Optional
I love adding bourbon to basically anything that calls for vanilla extract. It’s a huge part of my brand. However, if you don’t drink or just don’t have any bourbon on hand — no worries! Just skip it or add a bit of your favorite extract flavoring. almond and vanilla extracts could both be nice additions.
Here are my bourbon recommendations for the strawberry jam recipe: Uncle Nearest 1856, Bulleit Bourbon Frontier Whiskey & Woodford Reserve are all great options.
Strawberry Jam with no Pectin
This strawberry jam recipe does not have any pectin. Pectin is an acid that most fruits have naturally, but some fruits, like strawberries and blueberries have less. Adding pectin to jam or jelly allows it to set and thicken. I don’t make jam nearly enough to have pectin in my pantry, so I skipped it. Just know that the jam won’t be as thick as store bought jam. As an alternative, you can make a cornstarch slurry — 1 tablespoon cornstarch, 1 tablespoon water– and mix it into the jam in the last 2-3 minutes of cooking.
How to make Strawberry Jam
Print
Strawberry Jam
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: a little less than a pint
Description
A quick and easy one pot strawberry jam.
Ingredients
Ingredients
2 ½ cups fresh strawberries, hulled
½ to ¾ cup sugar
Juice of half a lemon
Splash of bourbon
Pinch of Kosher Salt
Instructions
- In a medium saucepan over medium heat combine all of the ingredients. Smash the strawberries with the back of a wooden spoon OR use a stick blender to smooth out the texture. Bring the mixture to a boil and then reduce the heat and continue to simmer for 10-15 minutes, stirring constantly.
- Pour jam in a mason jar and let cool before covering and storing in the fridge.
Notes
*optional* to create a thicker jam, mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry. Pour the cornstarch in the jam in the last 2-3 minutes of simmering.
Keywords: strawberry jam
Pay very close attention. You put all of the ingredients in a pot, bring it to a boil, reduce the heat and let it simmer for a while. If you want to get fancy, you can blend the strawberries for a smooth texture. That’s it. That’s how you make strawberry jam.
Leave a Reply