Strawberry Jam – No Pectin

Summer means berries. And I love making everything berries. This no pectin strawberry jam is what comes to my mind the first thing when I spot a punnet at the market. But wait, have I shared the best part, yet? This jam can be made in a jiffy in the Instant Pot. No preservatives. No efforts. Just sheer strawberry love.

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My love for berries is too much ( for lack of a better word. I know it’s a meh statement, but you get the drift, right?). The past two summers have been about making compote, jam and coulis from berries. If you love berries as much as me, then you should give this microwave berry compote a shot.

And you should also make some of this jam. Here is why-

1. This involves minimal prep time and cooking time.
2. It is a fantastic way to include seasonal fruit.
3. There are no added chemicals, preservatives or dyes.
4. You can make it in a moment’s notice.
5. Instant Pot strawberry jam is fuss-free and mess-free. 
6. Lastly, making jam is a fun activity that is great to do with kids.

Fair warning ahead- this is a small batch jam. Because we are a family with limited counter and fridge real estate. Not to forget, strawberries are expensive finds, where I live. And also because I do not 50 jars. Ahem..

In this post, I will share how to make easy pectin free strawberry jam on the stovetop and in the instant pot. Since I am biased towards the Instant Pot, I recommend that you make this in the Instant Pot since it is so much easier and fuss free. 

Ingredients

Strawberries

Pick those that are ripe, red and juicy. Greenish ones tend to be a bit sour since they are under-ripe. This jam is also a great way to use up strawberries that are nearing their prime.

Sugar

As much as I prefer avoiding white sugar, jam is something that yields best results when we use white sugar. Feel free to adjust the amount of sugar according to your preference. But the maximum amount of sugar you will need for every pound of strawberries is 4 oz. 

Lemon juice

This adds a pleasant tang to the jam and is essential to balance the flavors and taste.

Corn starch 

Ok. I tested this recipe without adding corn starch. And the results were not just as promising. So, I do not recommend making this jam without corn starch.

Water 

We need a very teeny bit to make the corn starch slurry. Please do not add more than what is mentioned in the recipe.

Dietary Specifications

This jam is vegan and gluten-free. It also does not contain any soy or soy derivatives and other harmful chemicals, food dyes and preservatives.

Shelf life and storage

Since this is a small batch jam, this lasts for 2 weeks in the fridge when stored in a clean and sterilized air tight glass jar. I love Weck jars and Mason jars for these kind of jams. 

While handling the jam, always use a dry spoon to prevent molding and fungal growth.

Recipe Notes

1. Wash the strawberries well and let them dry under the fan. To be doubly sure, I recommend patting the berries dry with a kitchen towel. Any moisture in the berries will lead to molding.
2. How to hull a strawberry? Either use a sharp paring knife and chop the green tops away. Or put a metal straw at the bottom and push through the top.
3. Use a sharp paring knife to make a clean cut as you hull the strawberries.
4. Pick the brightest, reddest and freshest berries possible for this jam.
5. Can we use frozen strawberries for this easy strawberry jam? Absolutely yes! Since this is a refrigerator jam, frozen strawberries are great here too. Do not thaw them before using. Use them in their frozen form for best results.
6. Sterilize your jars before you begin. You will need a 16 oz jar for this.
7. Use a heavy bottomed pan like a Dutch oven if making on the stove top. This will help prevent burning. 
8. Keep this jam refrigerated and always use a dry spoon for handling.
9. This jam is not suitable for canning. It is a refrigerator jam and has a very short shelf life. 
10. To expedite the cooling process, I recommend that you place the inner pot of the Instant pot or the Dutch oven over an ice water bath.

Serving suggestions for Homemade Strawberry Jam

1. Stir some jam into your morning fruit parfait and add some to this millet parfait.
2. Spoon some jam over vanilla ice cream and serve as dessert.
3. Use this jam as a quick substitute for compote and serve over pancakes and waffles.

Method

Steps 1 and 2

Prep work

The prep work remains the same for both methods. Wash the berries thoroughly. Allow them to dry under the fan and pat them dry gently using a kitchen towel. This will help get rid of any moisture.

Instant Pot Strawberry Jam

Steps 3 and 4

Hull the strawberries and quarter them. If your strawberries are bigger, you can even chop them into 8 pieces.

Steps 5 and 6 

Insert the inner pot into the Instant Pot. DO NOT PLUG IN AT THIS POINT. Add the strawberries and sugar. Combine gently. 

Steps 7 and 8

Tip in the lemon juice. Stir to combine. Close the Instant Pot. Let it sit for 15 minutes.

This process is called maceration. When we do this, it helps the berries to release their juices and develop better flavor.  After 15 minutes, open the lid . You can see that the berries will have some liquid in them. Refer picture number 8 above.

Steps 9 and 10

Ensure that the sealing ring is fitted properly into the Instant Pot lid. Close the Instant Pot. Turn the VALVE to SEALING. Plug in and PRESS PRESSURE COOK- HIGH for 2 Minutes.

Wait for the pressure cooking cycle to complete. Once done, allow 5 minutes of natural pressure release. After 5 minutes of NPR, do a quick pressure release carefully. When you open the lid, you will see the strawberries bubbling beautifully. Now, PRESS CANCEL.

Steps 11 and 12

Mash the strawberries with a potato masher. Make a slurry of equal parts corn starch and water. Add the slurry to the strawberry mixture. Stir to combine. TURN ON SAUTE MODE-NORMAL-5 Minutes and simmer for 4 to 5 minutes.

Steps 13 and 14

While the jam is simmering, remember to stir through a few times to prevent it from burning. Remember that jam thickens as it cools down. So, please do not simmer for a longer time than mentioned here. 

Steps 15 and 16

Allow the jam to cool down completely. Transfer to a sterilized glass jar.

Stove top Strawberry Jam

Once you have prepped the berries, combine the berries, fresh lemon juice and the granulated sugar in heavy bottomed pan. Cover and let it sit for 15 minutes. I recommend using a 3 quart Dutch oven.

After 15 minutes, heat the mixture till the sugar melts completely. Continue to simmer until the berries become completely soft and mushy. At this stage, the mixture will have come to a full rolling boil.

Mash the berries using a potato masher. Continue to simmer for 8 to 10 minutes until the mixture is thicker. Stirring frequently while the jam simmers helps prevent burning.

Make a smooth corn starch slurry by mixing equal parts corn starch and water. Reduce the heat. Add the slurry to the mixture and stir well to combine.

You can see the mixture becoming thicker and glossier as soon as you add the slurry. Continue to simmer for 2 to 3 minutes. When done, take off heat and allow the jam to cool completely. Transfer to a sterilized glass jar.

More Strawberry Recipes

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Easy Strawberry Jam Without Pectin

This easy strawberry jam uses no pectin and comes together quickly. Can be made in the Instant Pot or on the stovetop.

Prep Time20 mins

Cook Time12 mins

Resting Time1 hr 15 mins

Course: Condiment, Condiments

Cuisine: American, International

Servings: 2 cups

Calories: 290kcal

Equipment

• 1 6 quart Instant Pot or 3 quart Dutch Oven or similar heavy bottomed pan
• 1 Potato masher
• 1 16 oz. sterilized glass jar
• 1 set of measuring cups and spoons

Ingredients

• 1 lb hulled and quartered strawberries 450 g in weight
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1.5 tablespoon corn starch
• 1.5 tbsp water

Instructions

Prep work

• The prep work remains the same for both methods.
• Wash the berries thoroughly.
• Allow them to dry under the fan and pat them dry gently using a kitchen towel.
• This will help get rid of any moisture.

Instant Pot Strawberry Jam

• Hull the strawberries and quarter them.
• If your strawberries are bigger, you can even chop them into 8 pieces.
• Instant pot strawberry jam
• Insert the inner pot into the Instant Pot.
• DO NOT PLUG IN AT THIS POINT.
• Add the strawberries and sugar.
• Combine gently.
• Tip in the lemon juice. Stir to combine.
• Close the Instant Pot.
• Let it sit for 15 minutes.
• After 15 minutes, open the lid .
• You can see that the berries will have some liquid in them.
• Ensure that the sealing ring is fitted properly into the Instant Pot lid.
• Close the Instant Pot.
• Turn the VALVE to SEALING.
• Plug in and PRESS PRESSURE COOK- HIGH for 2 Minutes.
• Wait for the pressure cooking cycle to complete.
• Once done, allow 5 minutes of natural pressure release.
• After 5 minutes of NPR, do a quick pressure release carefully.
• When you open the lid, you will see the strawberries bubbling beautifully.
• Now, PRESS CANCEL.
• Mash the strawberries with a potato masher.
• Make a slurry of equal parts corn starch and water.
• Add the slurry to the strawberry mixture.
• Stir to combine.
• TURN ON SAUTE MODE-NORMAL and set the timer for 5 minutes.
• Simmer for 4 to 5 minutes.
• While the jam is simmering, remember to stir through a few times to prevent it from burning.
• Remember that jam thickens as it cools down.
• So, please do not simmer for a longer time than mentioned here.
• Allow the jam to cool down completely.
• Transfer to a sterilized glass jar.

Stove top Strawberry Jam

• Once you have prepped the berries, combine the berries, fresh lemon juice and the granulated sugar in heavy bottomed pan.
• Cover and let it sit for 15 minutes.
• After 15 minutes, heat the mixture on medium heat, stirring often, till the sugar melts completely.
• Continue to simmer until the berries become completely soft and mushy.
• At this stage, the mixture will have come to a full rolling boil.
• Mash the berries using a potato masher.
• Continue to simmer for 8 to 10 minutes until the mixture is thicker.
• Stirring frequently while the jam simmers helps prevent burning.
• Make a smooth corn starch slurry by mixing equal parts corn starch and water.
• Reduce the heat.
• Add the slurry to the mixture and stir well to combine.
• You can see the mixture becoming thicker and glossier as soon as you add the slurry.
• Continue to simmer for 2 to 3 minutes.
• When done, take off heat and allow the jam to cool completely.
• Transfer to a sterilized glass jar.

Notes

1. Wash the strawberries well and let them dry under the fan. To be doubly sure, I recommend patting the berries dry with a kitchen towel. Any moisture in the berries will lead to molding.
2. How to hull a strawberry? Either use a sharp paring knife and chop the green tops away. Or put a metal straw at the bottom and push through the top.
3. Use a sharp paring knife to make a clean cut as you hull the strawberries.
4. Pick the brightest, reddest and freshest berries possible for this jam.
5. Can we use frozen strawberries for this easy strawberry jam? Absolutely yes! Since this is a refrigerator jam, frozen strawberries are great here too. Do not thaw them before using. Use them in their frozen form for best results.
6. Sterilize your jars before you begin. You will need a 16 oz jar for this.
7. Use a heavy bottomed pan like a Dutch oven if making on the stove top. This will help prevent burning. 
8. Keep this jam refrigerated and always use a dry spoon for handling.
9. This jam is not suitable for canning. It is a refrigerator jam and has a very short shelf life. 
10. To expedite the cooling process, I recommend that you place the inner pot of the Instant pot or the Dutch oven over an ice water bath.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 290kcal | Carbohydrates: 73g | Protein: 2g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 358mg | Fiber: 5g | Sugar: 61g | Vitamin A: 29IU | Vitamin C: 137mg | Calcium: 39mg | Iron: 1mg

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