This easy Strawberry Jam is so delicious and doesn't use pectin! It is naturally vegan and gluten-free, and perfect for your morning toast!
As a kid I loved toast, and I especially loved strawberry jam! I started to realize, though, that I really preferred the more expensive fresh-fruit based jams. This recipe is great because you can make it at home for much cheaper!
Spread this strawberry jam on a slice of Fresh Homemade Sourdough Stecca Bread or even on some Irish Soda Bread!
Naturally vegan and free of gluten, this jam recipe also doesn't include pectin, which is a hard-to-find thickener used in commercial jams and jellies. This recipe is thickened with cornstarch, but you can even omit that if you prefer!
Why you'll love this recipe
- Just 4 Ingredients - Just strawberries, sugar, lemon, and cornstarch brings together this delicious strawberry jam!
- Vegan & Gluten-Free - Naturally vegan and gluten free without any swaps!
- Better than Store-Bought - This recipe is cheaper AND tastes way better than store bought jam.
What you need for this recipe
Ingredients and Substitutions:
- Strawberries - Fresh is always going to work best, but frozen should work as well!
- Lemons - Juice of one lemon and zest.
- Sugar - To help thicken and sweeten. I don't recommend substituting for a sugar alternative.
- Cornstarch - Optional, but works well as a thickener in place of pectin.
How to make this recipe
Step 1: Prepare Ingredients
Wash strawberries and remove the stems.
Slice strawberries into quarters or smaller.
Zest and juice lemon, measure sugar and cornstarch.
Step 2: Cook Strawberries
In a medium non-stick pot, add strawberries and sugar over medium heat.
Stir gently until sugar begins to dissolve.
Add lemon juice and zest.
Gently mash strawberries with the back of a spoon as they cook down.
Continue to simmer until sugar is bubbling slightly.
In another vessel, whisk together 1 tablespoon of water with 1 tablespoon cornstarch until no clumps remain.
Pour the cornstarch slurry into the strawberries and stir to combine. Bring back to a gentle simmer.
Step 3: Cool
Once the strawberries have thickened with the cornstarch, turn off the heat.
Transfer jam to a container and allow to cool at room temperature for at least 30 minutes before refrigerating.
Once cooled and thickened, spread and enjoy!
Expert Tips and Tricks
- If you want an even thicker jam, add more sugar OR double the cornstarch slurry!
- Frozen strawberries should work just fine if necessary.
- Store in the fridge in an airtight container for up to 3 weeks, or freeze for longer.
Recipe FAQs
Since the jam thickens as it cools, it can be difficult to tell when it is ready. You'll know it is ready once the sugar is liquid, bubbling, and beginning to reduce, and when the cornstarch slurry has been fully incorporated, then brought back to a simmer.
If you aren't using pectin as a thickener, the sugar as well as the cornstarch slurry will work to thicken quite well. Feel free to add more for an even thicker jam.
Lemon juice was traditionally added to jam because it lowers the pH of the jam an helps the pectin to set, while also making the jam acidic enough for canning. In this particular recipe, I think it aids a lot in flavor to balance to sweetness!
Related Recipes
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Easy Strawberry Jam (Without Pectin)
Equipment
- Medium nonstick pot
- Knife
Ingredients
- 2 lbs Fresh Strawberries
- 2 cups White Sugar
- 1 tablespoon Lemon zest
- 1 Lemon Juiced
- 1 tablespoon Cornstarch mixed with 1 tablespoon water
Instructions
- Wash strawberries and remove the stems.
- Slice strawberries into quarters or smaller.
- Zest and juice lemon, measure sugar and cornstarch.
- In a medium non-stick pot, add strawberries and sugar over medium heat.
- Stir gently until sugar begins to dissolve.
- Add lemon juice and zest.
- Gently mash strawberries with the back of a spoon as they cook down.
- Continue to simmer until sugar is bubbling slightly.
- In another vessel, whisk together 1 tablespoon of water with 1 tablespoon cornstarch until no clumps remain.
- Pour the cornstarch slurry into the strawberries and stir to combine. Bring back to a gentle simmer.
- Once the strawberries have thickened with the cornstarch, turn off the heat.
- Transfer jam to a container and allow to cool at room temperature for at least 30 minutes before refrigerating.
- Once cooled and thickened, spread and enjoy!
Notes
- If you want an even thicker jam, add more sugar OR double the cornstarch slurry!
- Frozen strawberries should work just fine if necessary.
- Store in the fridge in an airtight container for up to 3 weeks, or freeze for longer.
Aaron Hammon aka Ash
Hi, Ash here I was on Amazon trying to buy pectin, Wow there are so many types, and OMG the price varies so much that it really had me trippin so thank you for the info about cornstarch I have been using it for years for gravy and sauces and I used it for some canned cherries I made into a pie it works really good if you want to make a filling for pies or a nice topping for Ice cream sweet cherries or black cherries are my favorites!