Three Ingredient Strawberry Jam

Ever since I was a little kid strawberry jell and jam has been my favorite. This three ingredient strawberry jam is so yummy and super easy to make with no added pectin and no special canning tools needed.

Calling all jam and jelly lovers! If you enjoy cooking and baking, and don’t mind standing around the stovetop and stirring a delectable strawberry jam, then this recipe is for you. It takes a bit of active time, but it is so worth it.

There is something comforting about taking a slice of homemade bread and spreading homemade three-ingredient strawberry jam on it. If I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

This three ingredient strawberry jam is super duper easy to make all you need are the following ingredients:

• Strawberries – I prefer to use fresh strawberries and frozen strawberries will work as well.
• Sugar
• Lemon juice – Fresh lemon juice is the best, but you can use bottled store-bought lemon juice as well.

Tools

• Large pot or enameled dutch oven
• Wooden or silicone spoon
• Mason jars with lids
• Ladle, spoon, or canning funnel
• Plate
• Candy thermometer, optional

Step 2: How to make homemade three-ingredient strawberry jam

Wash the strawberries and then cut them up into small chunks and place them in a large bowl or just put them straight into your large pot.

TIP:If you like, you can run them through the food processor instead of cutting them up into chunks and create a quick puree instead.

Slice the lemon in half and then squeeze the juice from one of the halves into the bowl with the strawberries.

Pour in all of the white sugar to the bowl and then mix until all incorporated. The general ration for sugar to strawberries is one cup of sugar for every one pound of strawberries.

Allow the berries and sugar mixture to sit for 20 to 30 minutes.

Step 3: Cook down the strawberries to create the jam

Add the strawberry mixture to a large pot or dutch oven, unless they are already in it. The three-ingredient strawberry jam will bubble up while it cooks, so make sure you are using a deep pot.

Set the burner heat to medium/medium/high and heat and cook the berries down, stirring occasionally at first and then constantly especially when it starts to bubble. Bring it to a boil, this will take 20 to 30 minutes. The ideal temp to bring it to is 220 F/104 C.

What will happen is the strawberry mixture will bubble and boil and turn to a deep dark red color. And when it is at 220 F it is ready to go.

Tip:You can use a candy thermometer if you like although it isn’t necessary.

If you don’t have a candy thermometer and don’t want to buy one, that is okay, there are a handful of ways to tell when it is ready:

1. You can dip your spoon into the strawberry jam and pull it out and look at the back of it, if the jam stays put, or maybe a few small drips, it is ready.
2. Another way to tell if the three ingredient strawberry jam is ready is to take an ice cold plate (put it in the freezer after about 20 minutes of cooking down the berries) and drop a bit of jam on it. Spread it out flat. It will cool quickly. Then run your spoon or your finger through it. It will created a little gap. If the jelly stays where it is, and doesn’t form back covering the gap, then it is ready.

Remove the pot of strawberry jam from the heat and then keep stirring while it cools for about 5 minutes or so.

This recipe does take some time, start to finish it will be about 50 minutes to an hour. With pretty much all of that time active time. But it is well worth it!

While the jam is cooling run really hot water over your mason jars or whatever containers you decide to use. The idea is that way you are pouring the warm jam into a warm jar. The longer you let the strawberry jam cool in the pot the thicker it will get and be harder to scoop into your storage jars.

Use a ladle or canning funnel and spoon or something and scoop it into your canning jars/container.

Screw on the lids and store in the refrigerator. Not in the pantry. This kind of easy jam needs to be stored in the fridge or you can also freeze it.

Step 4: Serve that yummy strawberry jam

You can use the jam while still warm, or of course use it later after it has been in the fridge. When cold it is harder to spread, so leave it out at room temp for 10 to 15 minutes before using it.

Spread it on your favorite slice of bread, make a peanut butter and jam/jelly sandwich, or use it for any number of things. Enjoy!

How long does three-ingredient strawberry jam last?

The jam will last about a month or so in the fridge or 3 to 6 months in the freezer. You can also seal them with a traditional canning method, where they will last much longer.

Here are some other recipes you may like:

Sparkling Strawberry Lemonade

Gluten Dairy Free Chocolate Strawberry Tart

Chocolate Covered Strawberries

Cheesecake Stuffed Chocolate Dipped Strawberries

Angel Food Cake

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5 from 3 votes

Three-Ingredient Strawberry Jam

This homemade strawberry jam is so easy to make and only requires 3 ingredients. No added pectin or special canning supplies needed. If I can do it, you can do it!

Prep Time15 minutes mins

Cook Time35 minutes mins

Cooling Time10 minutes mins

Total Time1 hour hr

Course: Appetizer, Ingredient, Snack

Cuisine: American

Keyword: fruit, jelly, strawberries, sweet

Servings: 64 people

Calories: 29kcal

Author: Matt Taylor

Equipment

• Large pot or dutch oven
• Wooden or Silicone spoon
• Mason jars with lids
• Ladle, spoon, or canning funnel
• Plate
• Candy thermometer, optional

Ingredients

• 2 lbs of sliced/diced strawberries 900g
• 2 cups of white granulated sugar 450g
• Juice from half a medium lemon about 2 tbsp. 25ml

Instructions

• Begin by washing the strawberries and then cut them up into small chunks and place them in a large bowl. You can also just place them right in your big pot as well.
• Wash a medium lemon and cut it in half. Then squeeze the juice from one of the lemon halves into the bowl of strawberries. It winds up being 1 1/2 to 2 tablespoons of lemon juice. You can just use storebought lemon juice as well.
• Now add the white granulated sugar to the berries. The general rule is for every pound of berries, add 1 cup of sugar.

  Give the bowl a good stir. And then let the berries sit for about 30 minutes.
• Add the strawberry mixture to a large pot or dutch oven. It will bubble up, so make sure you are using a deep pot.

  Set the burner heat to medium/medium/high and heat and cook the berries down, stirring occasionally at first and then constantly. Bring it to a boil, this will take 20 to 30 minutes. The ideal temp to bring it to is 220 F/104 C. It will turn a dark deep red color and be bubbling when it is ready to go.
• If you aren't using a candy thermometer you can easily test the jam to see if it is ready. There are a few ways to tell:

  1. Bring up the back of your spoon, if it sticks to the back and doesn't run off or barely drips off, that is a good indication it is done.

  2. Another way to tell is to take a freezing cold plate and add a little bit to it. It will cool it down quickly, and then run your spoon or finger straight through it. And the jam will stay apart, it won't come back together filling the little gap you made.
• Now remove it from the heat and then keep stirring it while it cools down for a few minutes.
• Run really hot water over your mason jars or whatever containers you decide to use. That way you are pouring the warm jam into a warm jar.

  Use a spoon or ladle and pour the jam into the jars.

  Screw on the lids and store in the refrigerator. Not in the pantry. This style of easy jam needs to go in the fridge or you can also freeze it.
• You can use it while it is still warm before storing it. Or when you want to use it, take it out of the fridge and let it sit for 10 to 15 minutes so it is easier to spread. Spread it on a piece of toast or make peanut butter and jam/jelly sandwiches, whatever you want to do. Enjoy!

Video

How to Make Strawberry Jam | Easy 3 Ingredient Strawberry Jam Recipe No Pectin

Notes

Note: If you like, you can mix the strawberries in a food processor instead of cutting them up into chunks.

A traditional serving size for jam/jelly is 1 tablespoon. 

Note: This recipe makes roughly 4 cups of strawberry jam.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Nutrition

Calories: 29kcal

Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.