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there's a jar of homemade strawberry jam placed prominently in the center, filled to the top with a vibrant, rich red spread that looks thick and freshly made. The jar has a textured diamond pattern and is sitting on a small wooden board, which rests atop a soft green cloth, adding a rustic, cozy touch. Surrounding the jar are fresh strawberries—some whole, others sliced open to reveal their juicy, red interiors. In the background, a green berry basket filled with more strawberries is slightly out of focus, reinforcing the fresh, farm-to-table vibe. The overall aesthetic is warm and inviting, perfect for showcasing homemade goodness.

How to Make Homemade Strawberry Jam with No Pectin

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 ounces

Ingredients
  

  • 1 pound of strawberries
  • 1/8 cup of honey
  • 1/3 cup of water
  • half a lemon

Instructions
 

  • Wash your strawberries and hull them.
  • Preheat a 2-quart (or similar-sized) saucepan over low heat. Once the pan is heated, add the strawberries and water, stirring frequently to prevent burning for approximately 5 minutes. Add water gradually as needed to keep the mixture from sticking while it simmers.
  • Once your strawberries are fork tender use an immersion blender or smasher to blend your strawberries to your desired consistency.
  • Add the honey and freshly squeezed lemon juice to the pan, then stir well to combine.
  • Turn the heat up to medium high and allow the jam to come to a boil and simmer for approximate 18-20 minutes or use a candy thermometer and cook until it reaches 220°F.
  • Transfer your strawberry jam into a clean jar and let it cool completely before sealing and storing. Label your jar with the date and refrigerate.

Notes

Start with 1/8 cup of honey, then taste your jam. If the strawberries are a bit tart, feel free to add more honey to sweeten it to your liking.
Keyword Strawberry, Strawberry Jam
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