• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Minnesota from Scratch

Thanks for stopping by! I'm Stephanie Thurow / MinnesotafromScratch and this is my website. I'm a food preservation instructor and bestselling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! Join me here for info on food preservation, recipes, organic gardening, chicken keeping, urban homesteading and so much more.

  • Home
  • About Stephanie
  • Order my books
  • Nav Social Menu

    Connect with Me!

    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Homemade Organic Strawberry Jam Recipe – No Powdered or Liquid Pectin Added

April 2, 2013 by Stephanie 20 Comments

Organic strawberry jam recipe - MinnesotaFromScratch.wordpress.com

We crossed over to the spring season a couple weeks ago, although it didn’t feel like it in Minnesota until this past weekend. Now that the snow is finally melting and things are starting to feel more spring-like, I have been inspired to post my favorite strawberry jam recipe so everyone can be prepared when the canning season finally hits.

Every season, I make my way down to the St. Paul Farmer’s Market to get my paws on the first batch of strawberries the farmer’s offer.  I prefer to go to the downtown St. Paul market because I enjoy the drive next to the river and love being surrounded by the gorgeous brick, historic buildings.  Not only is the setting incomparable, I also love this particular market because everything is locally grown and the selection and pricing is great.

Back to the jam…

Organic Strawberry Jam - MinnesotaFromScratch.wordpress.com

I favor this recipe because it is very simple and oh-so delicious. The only ingredients are strawberries, sugar and lemon juice.

Ingredients:

  • 2 lbs fresh, hulled strawberries
  • 4 cups organic sugar
  • ¼ cup lemon fresh squeezed juice

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. I use a potato masher for this.

I love this 4 cup measuring cup! So handing while canning.

I love this 4 cup measuring cup! So handy while canning.

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil.

Strawberry jam recipe - MinnesotaFromScratch.wordpress.com

Boil, stirring often, until the mixture reaches 220 °F (105 C). This can take 15-20 minutes but it is crucial you let the sauce reach 220° F otherwise it will not be jam consistency. Heavier bottomed pots seem to work better for heating.

Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath for 10 minutes. If the jam is going to be eaten right away, don’t bother with processing and just refrigerate.

Take care, Stephanie

What is your favorite jam to eat or make?

Filed Under: Canning Tagged With: Bpa free canning, canning recipes, Canning with weck jars, easy strawberry jam recipe, homemade strawberry jam, Kilner Jam pot, kilner jam pot canning, no pectin jam recipe, organic jam recipe, st paul farmer's market, strawberry jam recipe, strawberry jam without pectin recipe

Harvest Right

https://affiliates.harvestright.com/1340.html

Seeds for Generations

Vegetable Garden Planning Training- Get the Most out of your Garden this Year

Mountain Rose Herbs

http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=9294

Nakano Knives

https://nakano-knives.com/mfromscratch

Use code MFROMSCRATCH at checkout for a special discount!

Previous Post: « Reuben Spread Recipe — Num!
Next Post: Spring Cleaning without the Toxic Chemicals – Cleaning with 3 Non-Toxic Household Items »

Reader Interactions

Comments

  1. peggy sue says

    June 6, 2013 at 9:57 am

    Nice job.

    Reply
  2. Syl says

    June 9, 2013 at 8:16 pm

    How long do you process?

    Reply
    • MinnesotaFromScratch says

      June 9, 2013 at 8:17 pm

      10 minutes.

      Reply
  3. Jennifer Rees says

    June 13, 2013 at 8:13 am

    I didn’t know you could make jam without pectin!!

    Reply
    • MinnesotaFromScratch says

      June 13, 2013 at 8:15 am

      Some jams you can, but not all. Apples and pears for example naturally have pectin, so I add them to a lot of my recipes to keep from having to add any additional pectin. 🙂

      Reply
  4. bellavidaletty says

    June 13, 2013 at 9:57 am

    Cool recipe. I’ve never tried making jam before.

    Reply
    • MinnesotaFromScratch says

      June 13, 2013 at 12:54 pm

      It is a great place to begin if you haven’t canned. If you have canned, then you’ll love how easy jams are! They make great gifts too.

      Reply
  5. Victoria H (@funmom91) says

    June 13, 2013 at 11:14 am

    Thanks for sharing this great recipe.

    Reply
  6. Steph @ Filipino Beef Recipes says

    June 14, 2013 at 2:29 am

    I have to try this great recipe, thanks for sharing! 🙂

    Reply
  7. Susan says

    June 14, 2013 at 4:16 pm

    Thanks for the recipe. I made it today. I didn’t have any lemons on hand, so I used 4 tablespoons of balsamic vinegar instead.

    Reply
    • MinnesotaFromScratch says

      June 14, 2013 at 8:19 pm

      Oh I have never tried it that way. Sounds great! How did it taste?

      Reply
  8. Krista says

    July 16, 2013 at 7:17 am

    This looks delicious! I am pinning this right away! Thanks!

    Reply
  9. Kristin says

    July 16, 2013 at 7:29 am

    Awesome! I’m definitely trying this! Thanks for sharing. 🙂

    Reply
  10. Teresa says

    July 16, 2013 at 8:55 pm

    Looks great–I need to make this! Thanks for sharing.

    Reply
  11. Paula Bendfeldt-Diaz says

    July 17, 2013 at 5:30 am

    Thanks for the great recipe! YUM!

    Reply
  12. shannon says

    August 5, 2013 at 10:52 am

    i have fresh blackberries and peaches from my yard, i am going to try this and make blackberrypeach jam.

    i was looking for a pectin free recipe! thanks!

    Reply
    • MinnesotaFromScratch says

      August 5, 2013 at 11:10 am

      Wow, that sounds delicious. Will you let me know how it turns out?

      Reply
  13. Lynn says

    May 3, 2014 at 11:08 pm

    Very easy recipe, added 1/2 teaspoon of sea salt, really makes the flavor come out and balances the sweetness. Also added a pat of butter toward the end of cooking, it causes the scum that forms to disappear. stir well after adding the butter until you see the scum disappear. The jam tastes much better without adding pectin.

    Reply
    • MinnesotaFromScratch says

      May 9, 2014 at 9:04 am

      This comment made my night when I read it! So happy you like the recipe and I really appreciate your feedback!

      Reply

Trackbacks

  1. MinnesotaFromScratch Turns 2 Today! {Party Time!} | MinnesotaFromScratch says:
    January 6, 2015 at 9:33 am

    […] #4. Homemade Organic Strawberry Jam – No Powdered or Liquid Pectin Added Having this on hand in the winter brings a little taste of summer to your palate during the deep freeze! […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

FEATURED POSTS

Archives

  • November 2022
  • May 2020
  • October 2019
  • September 2019
  • January 2019
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • November 2017
  • August 2017
  • April 2017
  • November 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • October 2015
  • May 2015
  • January 2015
  • December 2014
  • September 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013

Footer

WELCOME

Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

Copyright © 2023 · Midnight theme