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I Make Strawberry Jam Only According to This Recipe: The Taste and Smell of Strawberries Are Preserved—And Without Thickener!

Making homemade strawberry jam is one of the simplest yet most rewarding ways to preserve the sweet taste and fragrance of summer. With a perfectly balanced recipe, you can enjoy the taste of fresh strawberries all year long. Many store-bought jams contain artificial thickeners or preservatives, but making your own allows you to keep things natural and pure. What’s even better is that the jam retains the true flavor and aroma of strawberries without any added thickeners.

In this article, I will walk you through the exact recipe I use to make strawberry jam. Trust me, once you try this, you won’t look for other recipes—it's that good! With just a few simple ingredients, you can create a jam that preserves the delicate taste and smell of ripe strawberries, and you'll never need to rely on thickeners like pectin.

Ingredients for Strawberry Jam:

To make the best strawberry jam, you'll need just four ingredients:

Fresh Strawberries (1.5 kg / 3.3 lbs)
Granulated Sugar (1 kg / 2.2 lbs)
Fresh Lemon Juice (from 1 lemon)
Water (optional, if needed for cooking)

The key here is using fresh, ripe strawberries—these will give you the best flavor and aroma. When selecting strawberries, make sure they’re fragrant and sweet. Overripe or underripe strawberries will affect the final taste of your jam.

Step-by-Step Guide to Making Strawberry Jam (No Thickeners)

Making strawberry jam is simple and satisfying, but it requires a bit of patience and care to ensure that the natural flavor of the strawberries shines through. Follow this method step by step:

Step 1: Prepare the Strawberries

Wash and Hull the Strawberries: Start by thoroughly washing the strawberries under cool water. Remove the green tops (hull) using a knife or a strawberry huller. Be sure to remove any leaves or stems to prevent any bitterness from affecting your jam.
Slice the Strawberries: Slice the strawberries into smaller pieces. You can cut them into quarters or smaller chunks depending on how smooth or chunky you want your final jam to be. The more you chop, the smoother the jam will be; leave them larger if you like a chunkier texture.

Step 2: Mix Strawberries with Sugar

Combine the Strawberries and Sugar: Place the sliced strawberries in a large mixing bowl. Add the sugar to the strawberries and stir gently to coat them evenly. Let the mixture sit for about 1–2 hours. During this time, the strawberries will release their natural juices, and the sugar will dissolve. This step helps draw out the moisture and ensures the sweetness is absorbed by the fruit.
Optional Step (for Extra Flavor): You can also add a bit of lemon zest at this stage if you want to enhance the citrusy flavor. But, this is optional.

Step 3: Cook the Mixture

Transfer to a Large Pot: After the strawberries and sugar have melded together, transfer the mixture to a heavy-bottomed pot. A wide pot works best to allow the jam to cook down evenly.
Heat Slowly: Place the pot over medium heat. Stir the mixture frequently to prevent it from burning or sticking to the bottom of the pot. As the mixture heats up, it will begin to bubble and become syrupy. Continue to stir as the strawberries break down and the sugar dissolves completely.
Add Lemon Juice: Once the mixture has started to bubble, add the fresh lemon juice. The acid in the lemon juice helps to balance the sweetness of the strawberries and also helps the jam to set naturally without the need for added pectin.
Simmer: Reduce the heat to low, and let the mixture simmer gently. Continue stirring occasionally. The strawberries will continue to cook down, and the syrup will thicken. This process typically takes about 30–45 minutes, depending on the heat level and the water content of the strawberries.
Test the Jam’s Consistency: After about 30 minutes, it’s time to check the consistency of your jam. To do this, place a small spoonful of jam on a cold plate. Let it sit for a minute and then run your finger through it. If it wrinkles and holds its shape, the jam is ready. If it’s still too runny, continue cooking for another 5–10 minutes and test again.

Step 4: Skim and Stir

Remove Foam: While the jam simmers, you may notice some foam on top. This is normal but not always aesthetically pleasing. Use a spoon to skim off any foam and discard it. Skimming the foam ensures a smoother, clearer jam.
Stir Regularly: Keep stirring the jam occasionally to ensure that it doesn’t stick to the pot and burn. You’ll start to notice that the jam is thickening and deepening in color as it cooks.

Step 5: Jar the Jam

Sterilize Your Jars: While the jam is cooking, sterilize your jars. You can do this by placing the jars and lids in boiling water for a few minutes, or you can run them through the dishwasher. It’s important that the jars are hot when you add the jam to prevent breakage.
Fill the Jars: Once the jam has reached the right consistency, remove the pot from the heat. Carefully ladle the hot jam into the sterilized jars, leaving about half an inch of space at the top of each jar.
Seal the Jars: Immediately seal the jars with the lids while the jam is still hot. The heat will create a vacuum seal as the jam cools, ensuring that it stays fresh.

Step 6: Cool and Store

Cool the Jam: Let the jars of jam cool to room temperature. As they cool, you may hear a popping sound from the lids—this is a good sign, indicating that the jars have sealed properly.
Store: Once cooled, store the jam in a cool, dark place such as a pantry. Homemade strawberry jam should last for several months if stored properly. Once opened, keep it in the refrigerator, where it will stay fresh for up to 3 weeks.

Why This Recipe Works

This strawberry jam recipe doesn’t require thickeners like pectin because the strawberries naturally release pectin during cooking, especially when combined with lemon juice. The slow cooking process allows the natural sugars and pectin to create a thick, flavorful jam that preserves the vibrant taste of the strawberries. The result is a jam that doesn’t taste artificially thickened or overly sweet—it’s just pure, delicious strawberry goodness in a jar.

The addition of fresh lemon juice also helps the jam set naturally, balancing the sweetness with a hint of tartness that enhances the strawberry flavor. The beauty of this recipe is that it’s simple, and there’s no need to overcomplicate things with additional ingredients or preservatives.

Final Thoughts

Making homemade strawberry jam using this method is incredibly rewarding. Not only do you get to enjoy the fresh, authentic taste and smell of strawberries, but you’re also able to preserve them without resorting to artificial ingredients or thickeners. The end result is a jar full of summer, ready to enjoy on toast, in desserts, or as a topping for yogurt and pancakes.

Once you’ve tried this simple, no-thickener recipe, you’ll never go back to store-bought jams. It’s easy, it’s natural, and it tastes amazing. Enjoy your homemade strawberry jam all year round!