Strawberry Quick Jam (No Pectin)

A Jerry James Stone Recipe


Condiment, Red, Vegan


  • 1 lb fresh strawberries
  • ½ cup granulated sugar
  • 2 tbsp fresh lemon juice
  • Pinch of salt
Jump to instructions
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes


  • 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.
  • Bring the mixture to a boil and stir frequently. Cook until the mixture thickens, about 20 minutes.
  • 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.
  • Transfer the mixture to a 2 8-ounce mason jars and let cool. Seal and keep in the fridge for up to 3 weeks.
    Strawberry Quick Jam No Pectin 1