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Jams + Preserves

Homemade Strawberry Jam No Canning Method


Say yes to homemade jam without canning. Who knew making jam was simple!  I was always afraid of the canning part so I accepted that I would be forever buying store jams.

So one day I was walking home listening to A Splendid Table and  the guest speaking about homemade jam and how to make it without the canning process.

I could have homemade jam whenever the mood struck?   Trips to the farmers Market just got more fun as I looked for the perfect fruit to create my homemade jam without canning, I guess you could say jam is my jam.

Basically, all you do is toss fruit, sugar, and lemon juice into a pan, cook until it begins to gel and viola you have jam.  If it turns out too sweet for your taste add more lemon juice. If it’s too tart, the add a bit more sugar.

Transfer your homemade jam to pretty mason jars and let it cool in the fridge. The jam will also be freezer friendly. I keep one in the fridge and freeze the remaining jars. 

Every year I proudly make batches of jam to give away as food gifts.

Note: For safe eating practices, store your opened jar of jam  in the refrigerator until consumed, and examine it frequently for signs of spoilage (like mold or yeast growth, or off-odors, including “fermented,” “alcohol” or “yeasty” odors). Discard the product immediately if any signs of spoilage are detected


Strawberry Jam
Yield: 3 8 ounce jars

Strawberry Jam

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes


  • 1 1/2 pounds fresh strawberries, hulled
  • 2 1/2 cups sugar
  • 1/2 cup lemon juice


In a large covered saucepan over a medium heat warm strawberries for about 5 minutes to release the juice from the strawberries.

Using a slotted spoon transfer the strawberries to large bowl and set aside. The juice should remain in the saucepan.

Add sugar and lemon juice to the saucepan and stir over a medium heat until sugar dissolves. at this point you don't want the mixture to boil.

After the sugar is dissolved bring the mixture to a boil and boil uncovered for about 15 minutes.

Add the strawberries to the saucepan, lower heat and simmer uncovered for another 20 minutes. or until jam jells when tested.

Pour the hot jam into sterilized mason jars and seal.


Serve spoonfuls on warm crusty baguette slices.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 45 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 12g Fiber: 0g Sugar: 11g Protein: 0g
The nutritional information provided here are estimates and are not calculated by a registered dietician.

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