Easy Strawberry Jam Recipe (without pectin)
This is the easiest strawberry jam recipe, it’s only 5 ingredients and doesn’t even require any pectin! It’s sweet, well balanced and packed with tons of strawberry flavour. Perfect to fill cupcakes with, use in my homemade strawberry ice cream recipe, or simply on a slice of toast!

What can I use strawberry jam in?
This jam is perfect for so many things but, here are some of my favourites:
Spread on toast, with some butter and peanut butter and topped with flaky salt
Swirling into homemade strawberry ice cream
Using as a filling for strawberry cupcakes
I love using this jam for a classic victoria sponge
Or, even in some strawberries and cream rolls…
Ingredient Notes
The ingredients that go into this easy strawberry jam recipe – without pectin

Strawberries – of course! What would strawberry jam be without strawberries?
Caster Sugar – will sweeten the jam and help to set it too!
Vanilla paste or extract – adds so much flavour, depth and a richness to the jam.
Lemon Juice – helps keep that bright red colour and beautiful strawberry flavour, while also providing some moisture.
Salt – I love using salt in jams and preserves as it balances everything out and enhances the flavours!
Water – will help the berries cook easier and make sure that the sugar won’t burn
Smooth vs. Chunky Jam
I prefer keeping the jam on the chunkier side, with small pieces of strawberries laced into the jam, which essentially makes the jam closer to preserve. But, you can use a potato masher to make the jam smoother in texture, closer to a traditional jam and easier to pipe if you plan to use this jam for cupcakes!

How to make Strawberry Jam Recipe
- Start by washing and chopping up your strawberries, into bite size pieces.
- In a medium saucepan combine the chopped strawberries with sugar, lemon juice, salt, vanilla paste or extract, water and mix everything together.
- Now, put the saucepan on a high heat and bring the jam mixture the boil for about 3 minutes and then simmer for 20 – 25 minutes, stirring every few minutes Pro tip: you can use a pastry brush dipped in water to get any sugar on the sides of your saucepan
- To test the jam, place a teaspoon onto a cold plate, leave it for 30 secs and see if it runs slowly or quickly, if it runs slowly it is done. Make sure you take the jam off the heat as you do this, you do not want to overcook the jam. Another test that I like to use that is a bit unconventional is using a teaspoon and seeing if the jam coats it, leaving it for 30 seconds and then, creating a line through it with another spoon and if the jam stays separate it’s ready!
- Now, the strawberry jam is ready, let it sit for about 15 minutes, before pouring into clean, airtight jars and allowing it to come to room temperature before refrigerating. The jam unopened will last for about 6 months, once opened it will last for about 1 month.
How long does homemade jam last?
Homemade jam should be stored in a cool, dry place away from direct light and used within 6 months. Once opened the jar should be stored in the refrigerator and used within one month. I would recommend discarding any jars of jam that have mould growing on top or have a strong yeast odour.
How to store homemade jam?
To store homemade jam make sure that the jars are clean, sterilise and dry before pouring in the jam and make sure to store tha jars in a cool, dry place away from direct light.

Tips and Tricks – Strawberry Jam Recipe
If you like a smoother jam you could use a potato masher to mash the berries as they cook.
To easily sterilise the jars, wash them with hot soapy water and dry them well or, wash them in the dishwasher (make sure the jars are dishwasher safe!), either way making sure not to touch the inside of the jars with your fingers once they are washed.
Place some spoons and a couple plates in the fridge or freezer to test the jam
The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Strawberry Jam
Equipment
- Saucepan
Ingredients
- 500 g strawberries
- 100 g sugar 1/2 cup
- 1 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp vanilla extract (or a 1/4 tsp vanilla paste)
Instructions
- Start by washing, drying and chopping up your strawberries, into bite size pieces.
- In a medium saucepan combine the chopped strawberries with sugar, lemon juice, salt, vanilla paste or extract, water and mix everything together.
- Now, put the saucepan on a high heat and bring the jam mixture the boil for about 3 minutes and then simmer for 20 – 25 minutes
- To test the jam, place a teaspoon onto a cold plate, leave it for 30 secs and see if it runs slowly or quickly, if it runs slowly it is done. Make sure you take the jam off the heat as you do this, you do not want to overcook the jam. Another test that I like to use that is a bit unconventional is using a teaspoon and seeing if the jam coats it, leaving it for 30 seconds and then, creating a line through it with another spoon and if the jam stays separate it’s ready!
- Now, the strawberry jam is ready, let it sit for about 15 minutes, before pouring into clean, airtight jars and allowing it to come to room temperature before refrigerating.