How to Can Strawberry Jam with no Pectin

Marie Overton
Jun 23, 2021
2 min read

Updated: Mar 18

I love homemade strawberry jam. It is such a nice way to preserve fresh strawberries. When it comes to canning strawberry jam this is a great recipe because it is not dependent on using pectin. There are times when it is not available and it is nice to have another option.

Start canning your strawberry jam with no pectin by preparing your boiling water bath with enough water to cover 4-pint jars with 1-2 inches of water. Place the canner on the stove on medium heat.

Make Strawberry jam

Steps to canning strawberry jam with no pectin:

Hands hulling strawberries with a red tool on a dark wooden board, surrounded by fresh strawberries and a granite countertop.

Remove all the green stems from the strawberries with a strawberry huller or a paring knife and wash them.

Woman in apron blending strawberries in a red blender. Kitchen setting with a patterned backsplash. Apron reads "Marie." Time on oven: 12:59.

Blend 8 cups crushed strawberries. (You can just mash them up but the blender is so easy.)
Mix with 6 cups of sugar in a deep pot.
Add 1/2 teaspoon of butter if desired to reduce foaming. Bring to a full rolling boil on medium-high heat. Stir constantly.

Do you need a large pot and Thermometer? Affiliate Links

Try this jam pot, it is a large pot that will work perfectly for your jam-making endeavors. Also, a good thermometer is a must.

Boil to gelling point (220 degrees F, reduce by 2 degrees for each 1000 feet above sea level).

Person in apron pours red sauce from ladle into jars using a funnel. Empty jars on granite counter, metal pot in background.

Using a jar funnel, place in clean, hot, pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 15 minutes in a boiling water bath at sea level or adjust for your elevation.
Turn off the heat, remove the lid, and allow the jars to cool for 5 minutes.
Remove the jars from the water bath. Sit the finished jam on a heat resistant surface and allow them to rest on the counter for 24 hours, then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.

Jars of red jam with lids, a spoon in one jar, fresh strawberries, and a biscuit on a wooden board. Cozy kitchen setting.

Before storing, remove the rings and wash off the outside of the jars with hot soapy water.
Place the sealed jars in a cool, dry area and use them within the next 3 years. After 3-years, the nutritional value begins to decrease.

If you have any questions about how to use a boiling water canner or how altitude affects the amount of time you need to process your produce take a look at our canning basics videos.