Strawberry Quick Jam (No Pectin)

Recipe by: Jerry James Stone | Written August 18, 2019

Love homemade jams but not ready to start canning? In this video, I show you how to make a strawberry quick jam that is pectin-free and will stay fresh for about 3 weeks. It’s easy and delicious!

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Ingredients

1 pound fresh strawberries
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
Pinch of salt

Total Time:

25 minutes

PREP
2 minutes
INACTIVE
COOK
20 minutes
Servings:
28 servings 
Recipe Type:
Condiment
Diet:
Vegan
  1. Add strawberries, sugar, lemon juice, and a pinch of salt to a heavy-bottomed pot and cook the mixture over a medium heat. As the fruit begins to soften, mash the fruit with a potato masher. Place 2-3 metal spoons in the freezer.  

     
  2. Bring the mixture to a boil and stir frequently. Cook until the mixture thickens, about 20 minutes.  

     
  3. To check for doneness, dip one of the frozen spoons in the mixture. If you can drag your finger across and the jam holds its form, it is done.  

     
  4. Transfer the mixture to a 2 8-ounce mason jars and let cool. Seal and keep in the fridge for up to 3 weeks.  

     

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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