Old Fashioned Strawberry Jam Recipe

This delicious Jam is made following a simple Old Fashioned strawberry jam recipe with only 3 ingredients ans no added pectin. Includes jar sterilizing tips to make the whole process super easy!Old Fashioned Strawberry Jam recipe - Only 3 ingredients - No Pectin

I’ve been wanting to make my own batch of jam for a long time and with strawberries being so cheap and plentiful at the moment I thought – Let’s have a Strawberry Jam making day!

I invited a friend around to help me out, we chatted, prepped the fruit, had a cuppa, stirred the jam, chatted some more and it was all done. It was a lovely way to catch up and in the end we had delicious jam to enjoy.

Strawberry jam preparation

This Strawberry Jam recipe is from a trusty old copy of a family circle cookbook, I received it as a gift when I moved out of home and every recipe is rock solid.

Before you start you will need to place a couple of saucers in the freezer and wash out 6 250ml jars with warm soapy water. Whilst the jam is cooking you can sterilise the jars and lids in the oven.

How to sterilize jam jars

  • Wash jars and lids in warm soapy water and rinse well.
  • Place on tray (it’s ok if they are still wet) and into a cold oven.
  • Heat oven to 120C for at least 30min
  • Fill and seal whist jars are still hot.

strawberry-jam1a

Lemon juice

Old Fashioned Strawberry Jam recipe - Only 3 ingredients - No Pectin

Testing for jam setting point is always tricky and I still find it a bit hit and miss. We used the traditional chilled saucer method but did not push for a hard set as I like my jam more of a ‘conserve’ style than super firm.

Ours took about 50 minutes all up but it will depend on the pectin content of the fruit that you have. I forgot to photograph this stage of the process because it was ‘all hands on deck’, but this video explains it very well.

How to test for jam setting point

  • Take mixture off heat and spoon a small amount of mixture onto chilled saucer.
  • Return to freezer for 30 seconds then draw your finger through the mixture.
  • When the mixture has reached setting point it should leave a trail clean trail on the plate and not flood back over.
  • If setting point not reached cook for another 5 min and repeat.

Old Fashioned Strawberry Jam recipe - Only 3 ingredients - No Pectin

Old Fashioned Strawberry Jam recipe - Only 3 ingredients - No Pectin

I always keep my Bonne Maman jars because they are perfect to reuse for jam making, they are super pretty and the labels always come off easily, which is an added bonus. As the jam cools the little button on the lids will pop in, indicating a good seal.

If you’ve sterilised everything properly this strawberry jam should be fine for around 6 months, once opened refrigerate and consume within a month. I’ve popped all mine in the fridge just in case.

Old Fashioned Strawberry Jam recipe - Only 3 ingredients - No Pectin

Old Fashioned Strawberry conserve Jam recipe - Only 3 ingredients - No Pectin

Look how deliciously chunky the fruit is. Yummo! This really is the best strawberry jam recipe.

I’ve given a few jars to friends and they tell me it’s the best Strawberry Jam they’ve tasted. Not bad for a first try. I think the secret is getting the fruit when it’s at it’s peak, and not mushing it up whilst cooking.

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Old Fashioned Strawberry Jam recipe - Only 3 ingredients - No Pectin

Get your friends together and make some strawberry jam.

Old Fashioned Strawberry Jam recipe - Only 3 ingredients - No Pectin

Old Fashioned Strawberry Jam

Yield: 6 jars
Prep Time: 15 minutes
Cook Time: 40 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 25 minutes

This delicious Strawberry Jam is made following a simple Old Fashioned recipe with only 3 ingredients and no added pectin. Makes 6 250ml (8 fl oz) jars.

Ingredients

  • 5 cups (1.25kg) Sugar
  • 1.5 kg (3lb) Strawberries
  • 1/2 cup (125ml/4 fl oz) Lemon Juice

Instructions

Place 2 saucers in the freezer

Prepare jars for sterilization by washing in warm soapy water and rinsing well.

Wash, hull and halve the strawberries.

In a large non-reactive pan add all ingredients.

Warm gently without boiling and stir carefully with a wooden spoon to combine - Avoid breaking up fruit.

Increase the heat and without boiling, continue to stir until the sugar is fully dissolved.

Boil without stirring for 20 minutes.

Sterilize jars in oven (120C for 30 minutes)

Start to test for setting point - take mixture off heat and spoon a small amount of mixture onto chilled saucer, return to freezer for 30 seconds then draw your finger through the mixture. When the mixture has reached setting point it should leave a trail clean trail on the plate and not flood back over.

If setting point not reached cook for another 5 min and repeat. It could take up to 40 minutes to reach setting point.

When you are happy setting point has been reached, remove from heat and rest for 5 minutes.

Remove any scum or froth that forms on the surface.

Pour in to hot sterilized jars, seal and label.

Notes

How to sterilize jam jars

  • Wash jars and lids in warm soapy water and rinse well.
  • Place on tray (it’s ok if they are still wet) and into a cold oven.
  • Heat oven to 120C for at least 30min
  • Fill and seal whist jars are still hot


Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving:Calories: 2Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Nutritional information is an estimate only and may vary depending on ingredients used.

21 Comments

  • Alex Macgregor says:

    When you say “Warm gently without boiling”, do we add any water or do we just put the pan on the stove and put on low heat?

    • Cintia @ My Poppet says:

      No water required. The moisture from the strawberries themselves will create a soupy liquid. Just put the stove on the pan over a gentle heat and watch it doesn’t boil over.

  • Tray Lars says:

    Thank you for the recipe…. however I found it very sweet, for those who like less sweet I would halve the sugar measurement.

    • Cintia @ My Poppet says:

      Yes you can adjust the sugar levels to your taste, but keep in mind that sugar acts as a preservative so reducing the sugar content reduces the shelf life of the jam. Best to keep it refrigerated to prevent mould developing.

  • Peter Kijurina says:

    I make my own plum jam and have kept it for years by topping it off, once it has formed a miniscus and cooled in the jars, with either a small amount of rum or brandy. It also adds to the flavour of the jam. My kids battle to get the top layer of jam, when the jar is opened. I will trythis with your great strawberry 🍓 jam recipe.

  • Veronica Picknell says:

    I have just made my first ever batch of this. I halved the recipe to start with and got almost 3 jars full. The smell through the house was amazing while it was cooking. I haven’t yet tried it, as it’s still cooling, but the taste test during the setting point test was very nice.

  • Kimberley says:

    Hi, I’m not a fan of big pieces of fruit in jam, would it make a difference if I cut the strawberries into smaller pieces? Thankyou.

    • Cintia @ My Poppet says:

      No difference. Just check the setting time a little sooner as it may cook quicker possibly. You could even mush up the fruit a bit in the pot as it softens.

  • Joh says:

    Thank you for this recipe! Is it okay not to refrigerate the jam?

    • Cintia @ My Poppet says:

      Hi Joh. As long as you sterilize the jars properly and the mixture is very hot when you pour it in, the un-opened jars should be ok to store at room temperature. Once opened, there is a risk that mould can grow, so refrigeration is recommended, but it is up to you how you want to store it. If consumed quickly (within say 30 days) it may be ok outside the fridge. If also depends if you live in a warm or cool climate.

  • Alanna says:

    Can you use frozen strawberries?

    • Cintia @ My Poppet says:

      I’ve not personally made this recipe with frozen strawberries, but from some internet research is seems that others regularly make jam with frozen fruit. So I think yes, you probably can. Maybe try initially with a small amount to test the results.

  • Frank Shaw says:

    Could not get jam to 220 f how does one do this. The highest I got was 213 f
    The jam is great but a little thin.Frank

  • Elishia says:

    Thanks for this recipe!! I read it this morning and was so excited to come home and try it. It’s now cooling, but the taste test during setting was delicious!!
    Can’t wait to try it out 😄

  • Crystal says:

    Just finished my first batch, hoping it sets 🙂 I added a teaspoon of balsamic vinegar. It cut the sweetness just enough for me. Tasting it during testing was delicious!

  • Kay says:

    Hi Cintia, I have made strawberry jam previously and it was perfect but the last two batches I have made are really thin. I boiled it for longer even added thickening agent but still thin . I am going to try your recipe. Have you ever had it not thicken. My mum always put a green apple in some of her jams that made it not so sweet and helped thicker it. Didn’t work for me. Sorry for the long letter. Hope you can enlighten me.

    • Cintia @ My Poppet says:

      Pectin in the fruit is what helps jam to set. Sometimes the pectin levels vary naturally and the riper the fruit the less pectin it can contain. Your mum was very clever to add a green apple as that may have increased the pectin content. Lemon juice will help the jam to set, but you may find that the setting will vary between batches. I’m not sure what may have happened with your last batches. Was your fruit very ripe? Did you use less sugar?
      My recipe doesn’t set solid like a really thick jam, but I’ve not had any major issues. As it only relies on the natural pectin in the fruit and lemon juice to help the setting it is more of a runny jam.
      I hope your next batch is successful. I’m sure it will taste delicious either way.

  • Kay says:

    Thank you Cintia, I am about to start cooking. My grandson has loved the last batches anyway. So it wasn’t wasted.

  • Suzanne Anderson says:

    Just cooked it made 7 jars !
    So excited ..great recipe
    Thank you

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