New to making jam? This quick and easy homemade Small Batch Strawberry Jam without pectin is the perfect recipe for beginners and only makes one 6-ounce jar. Spread it on toast for breakfast or use it in dessert recipes.

June in PA means one thing – strawberry season!
Every June, my dad and I go pick our own strawberries, coming home with at least 5 pounds worth. And every June, I have my go-to strawberry recipes I make, including this Small Batch Strawberry Jam without pectin.
I’ve been making this quick no pectin strawberry jam for several years now and wanted to share it. This recipe is ideal for those new to jam making and canning because it’s an easy process without using pectin.
All you have to do is boil everything together in a skillet for about 10-15 minutes. I’ll even show you a cool trick (literally) on how to know when your jam is done.
Most jam recipes make tons and tons of jars to keep and give away, but if you’re like me with a small household (literally just me!), who wants to deal with storing and giving away all of that jam?
That’s why my easy strawberry jam recipe makes one small 6-ounce jar. That’s it. Enough to last you all week for breakfast or to use in a recipe calling for jam as an ingredient.
Before you keep reading, I want to make clear: Although I talk about canning the jam, you don’t HAVE to can it. It makes such a small batch, you can make it normally then store in the fridge for a few weeks.
The canning process is there because sometimes you may want to store a jar of fresh fruit to enjoy later in the winter.
Whether you enjoy your homemade strawberry jam now while berries are still ripe or in the winter when summer produce is long gone, you’re only three ingredients away from pure bliss.

How to can strawberry jam
This was my first recipe where I learned how to can jam.
It can be a scary concept because there are possibilities of cross-contamination and jars not sealing properly, leading to possible food-borne illnesses.
You need to sterilize anything that comes in contact with the inside of the jar (lids, jar, tongs, funnel).
However, don’t let that scare you! It’s no different than making sure you don’t cross contaminate raw meat with cooked foods and surfaces.
Although there is fancy equipment, I used a big pot of boiling water and kitchen tongs. I don’t can often enough to justify buying dedicated equipment (not to mention finding the room for everything).
If at any point you doubt the canning process, refrigerate your finished product.
Do I have to can my strawberry jam?
Since this small batch recipe only makes one 6 ounce jar, you honestly don’t have to can. Canning is only necessary if you don’t plan on eating the jam right away.
If you have no desire to can, make the strawberry jam as directed and store in a heat-proof container. Let cool to room temperature before putting it in the fridge.
Once opened, it’ll last about 2-4 weeks in the fridge. You’ll have to use your best judgment after 2 weeks. If it seems a little off, don’t use it.
What is pectin?
As you read more and more about how to make jam, you’ll come across an ingredient called pectin. Pectin is a thickening agent often used in jams and jellies so they set up properly after cooling.
You can often buy pectin in the canning section of a store, but it’s mostly only used when making jam.
However, I don’t want to buy an ingredient I’d only use a few times a year. Luckily for us, pectin occurs naturally within certain fruits.
How to make jam without pectin
Strawberries have natural pectin in them, especially when they’re slightly underripe and a little green around the stems.
That means you don’t need to add pectin. Just make sure you add a few not-quite-ripe berries, about 2-3 big ones should do.
If you don’t have any underripe berries, you can still boil down your jam until thickened. It may not be as thick, but it should still be spreadable for toast.

Why do you put lemon juice into strawberry jam?
Canning is a bit of a science, mostly to help keep harmful bacteria from growing.
Keep the proportion of the ingredients as I have written. Even if the berries are a little sweet, you need the sugar to ensure the jam thickens. It’s more than a sweetener; the sugar is a preservative.
When the strawberries are cooked, they release water. The sugar bonds with the water and helps prevent the growth of microorganisms.
The acid from the lemon juice also helps with the gelling process. Plus it helps brighten the jam so it’s not too sweet and complements the strawberries.

How to know when your jam is done
Your jam is done when it has thickened enough. However, you won’t know this until it has finished cooling. At that point, it’s too late to fix it.
That’s why I use the frozen plate technique. Because the plate is frozen, it’ll instantly cool down the jam so you can determine how thick it is.
Before you start, place a small plate in the freezer. When you’re ready to test your jam, take the plate out and add a small spoonful to the plate.
Next, tilt your plate. If the jam slides too fast, it needs more time. If it slides slowly, it’s done. However, if it doesn’t move at all, you may have overcooked it.
If your jam needs to cook longer, be careful not to overcook it. Even a minute too long can be the difference between done and overdone. It’s best to check too often than not enough.
Where to buy canning jars
Now before you run out and spend your paycheck on jars, check your local flea markets and thrift stores first. I’ve gotten jars anywhere from 25 cents to $1.00 each.
Jars can be reused indefinitely, as long as there are no cracks. However, you do have to replace the lids every so often. I highly recommend if you buy used jars, throw away all of the lids and buy new ones.
What to do with homemade strawberry jam
In addition to spreading it on toast for breakfast, you can use strawberry jam in recipes, such as Strawberry Swirl Cheesecake Bars, Raspberry Crumb Bars, and Honey Blueberry Oatmeal Bars (substitute strawberry for those last two).
More Small Batch Jam Recipes
Have other summer fruits you want to turn into jam? Check out these other easy small batch jam recipes:

Small Batch Strawberry Jam Without Pectin
New to making jam? This quick and easy homemade Small Batch Strawberry Jam without pectin is the perfect recipe for beginners and only makes one 6-ounce jar.
Ingredients
- 2 cups sliced fresh strawberries
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Place a small dish in the freezer to use for testing the jam.
- In a large deep skillet, add strawberries, sugar, and lemon juice. Bring to a rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes.
- When it seems thick enough, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking in 1-2 minute increments. If it moves slow, it is done.
- Transfer to a heat-proof container. Cool to room temperature. If not canning, use within 2 weeks. Once opened, store in the refrigerator.
Canning Instructions (Optional)
- Place a clean 6-8 ounce glass mason jar and lid pieces into a large pot of boiling water deep enough for the jar to be completely submerged in water. Once the water is boiling, leave the jar in there until ready to use.
- Remove the jar and lids from water and drain out all of the water from the jar. Keep the water boiling.
- Transfer the finished jam to the jar. Wipe excess jam off the rim so it will seal properly. Add the lid. You may want to use an oven mitt so you can hold the jar still.
- Place sealed jar back into the boiling water and boil for 15 minutes. Make sure it is submerged in the water. Remove from the water and let dry on a heat-resistant surface for 18-24 hours.
- Once cool, press down on the lid. If it stays down, it is sealed. If it pops back up, put in the refrigerator and use within two weeks.
Notes
- Enjoyed this recipe? Check out my recipes for blueberry jam, raspberry jalapeno jam, peach jam, and sour cherry jam.
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Jen @ Juanita's Cocina says
I have never made jam. But, I’m going to now. This is the first time I’ve seen a recipe that seems like I could do it too! Pinned dahling!
Renee says
I have always wanted to make jam but did not want to make a whole bunch of it. This recipe is perfect and strawberry is my husband’s favorite jam. Thanks for sharing this one. It is a keeper.
Jennie @themessybakerblog says
I love strawberry jam! This looks so yummy, Carla. I love that you made a small batch because I just can’t eat ten jars of strawberry jam. Thanks for sharing.
Sarah says
That jam looks amazing – and the curd, and the tiramisu, and everything!!! I wish I had as many berries on hand as you do, I’m still trying to figure out what to do with the last of my boozy ones!
Melissa Likes To Eat says
I made grape jelly once and while it was a lot of work, it was so fun! I love how this recipe makes just the perfect amount of jam!
Hezzi-D says
I love canning jam. Great idea to just can 1 if you don’t use a lot. I have some jam leftover from last year still!
Sofie Dittmann @thegermanfoodie says
I just bookmarked this for future use. I’m hoping to have strawberries next year, and this will come in super handy!
Eliot says
Love the concept of making a small batch. We have been making lots of freezer jam! (Less sugar too.)
Erin @ Dinners, Dishes, and Desserts says
I love fresh jam, and having it in the pantry when I need more. I haven’t canned jam in a long time. This is a great recipe for not 20 jars of jam! We are a family of 3, we can only go through so much jam!
BigFatBaker says
Carla this jam is gorgeous! I wish I had taken a little extra time to make some too. Oh well, now I get to try your recipe :) So glad you were able to join us!
Allison [Girl's Guide to Social Media] says
I need to try making this jam. My FB loves strawberry jam and he’ll be a huge fan of this!
Courtney says
This is perfect! I have been searching all over for a recipe that is measured out for one jar, as I am 22 years of age and have always wanted to make HOMEMADE jam! We typically go to the farmer’s market, but I wanted to make it and I actually enjoyed this. Your recipe is so delicious, thank you kindly!(: Please post more!
Carla says
Oh glad you enjoyed the recipe! Thank you for your feedback :) Have you seen my other small batch jams?
Peach: https://www.chocolatemoosey.com/2011/09/16/peach-honey-jam/
Raspberry: https://www.chocolatemoosey.com/2014/07/14/raspberry-rhubarb-jalapeno-jam-small-batch-no-pectin/
Cherry: https://www.chocolatemoosey.com/2017/06/26/sour-cherry-jam-no-pectin/
Heather says
Could you use frozen fruit? We go to a berry farm every year and I freeze LOTS of strawberries. Even frozen, they’re better than store bought. Was wondering if I could use them…thawed, of course.
Carla says
I haven’t personally tried it with frozen fruit, but I imagine it’d still have enough pectin to thicken the jam. Definitely thaw before using!
Linda Dylong says
My je!ly didn’t gell! Help
Carla says
Oh no! I need you to tell me more information before I can help. Tell me how you made it. Did you use the plate test? How long did you boil it? How hard was it boiling? How ripe were your strawberries?
caje26 says
Thank you for the snall patch recipe. I tried it and it didn’t seem think after 10 minutes. Questions: what temperature setting should we start to reach boik? And, do level as-is or lower to keep steady boul for 10 minutes? I say mine was a slow/low steady rolling boil. I tested after 10 minutes and it looked light in color and more watery than thicken. Could you describe “thicken”? I – slowly – cooked about 6 minutes longer. Still testing and going by color and texture. I still think it was too watery but I didn’t want to over cook it. I am waiting for it too cool off to see how it turnsout. Would appreciate your feedback and thank you again for the recipe.
Carla says
What kind of strawberries did you use? Were they fresh or frozen? How ripe were they? For my temperature, I have a gas stove so I put it over medium heat, but electric stoves usually need medium-high or high. The strawberries will release water, so thicken means when the water isn’t as thin. Did you do the frozen plate test? The jam will thicken as it cools, so it’s the best way to determine whether it’s done.
Dorothy E Paulsen says
This will be my next recipe to try– I haven’t made jam in years! I appreciate you and your small batch approach. My husband and I have four children, and for years I had to figure out how to make recipes stretch to feed 6 (or often, 8-10.) Now that we are empty nesters, I need to do the opposite. Our favorites so far are the strawberry cheesecake and the cookie dough cheesecake. The loaf pan means we have enough for dessert and, you know, that thing where you walk by it and grab a bite. Keep up the good work! I hope you are sheltering with family or friends, and not alone at this weird time.
Carla says
Happy to hear you’re enjoying the recipes! Let me know how the jam goes for you :) Also, I am sheltering alone but there’s absolutely nothing wrong with that. I find ways to connect with others without physically being with them.
S says
Do you use 2 cups whole strawberries and then slice them or slice them first until you have 2 cups?
Carla says
Slice them first then measure out 2 cups of the slices.
Matina says
How many ounces of berries do you use? Everyone slices differently so 2 cups must be somewhat different each time. It would be useful to k ow quantities in ounces. Thanks
Carla says
I don’t have any strawberries to measure, but once I do I’ll update the recipe.
Dawne Smith-Sliming says
Somehow got a larger yield than 6 oz from the recipe. I did pack the strawberry slices In the measuring cup. I have a jar in the pantry now and a half jar in the fridge. Tastes great!
Carla says
Hmm yea maybe you got more strawberries in your cups. Regardless glad you enjoyed the recipe!
Liza says
I made this recipe today and it turned out very good, it was easy and didn’t take long. Thank you.
Carla says
Wonderful! Happy to hear about your success with my jam recipe.