Quick & Easy Strawberry Preserves (Pectin-Free)
A homemade strawberry preserves made with strawberries (fresh or frozen berries work!), sugar, and lemon juice, it delivers bright berry flavor without any pectin. Ready in just 35 minutes, the thick jam is perfect for spreading on toast like Challah, or using as a filling for cakes and cookies and other desserts.
Servings 2 Cups
Ingredients
- 4 Cups (480g) Fresh or Frozen Strawberries
- 2 Cups (400g) Sugar
- 3 tablespoons (45 ml) Fresh lemon juice (one large lemon)
Instructions
- If using fresh strawberries: wash, trim the top and cut each to small pieces (4-8 depends on the size of the strawberries).If using frozen strawberries: allow the berries to defrost in a large sieve over a bowl. discard the liquids. Use a large knife to cut the strawberries over a cutting board.
- In a large saucepan, place the strawberries (480g), sugar (400g), and lemon juice (3 tablespoons). Use a spoon or a spatula to coat the strawberries with the sugar and lemon juice.
- Place the pan over medium-high heat, and cook until the sugar has dissolved and is translucent.
- Reduce heat to medium and cook for another 7-10 minutes until the strawberries have released their liquid and the the strawberries look thinner and smaller. Stir every 2-3 minutes.
- Reduce heat to medium-low and cook for an additional 25-35 minutes, until the mixture has reduced by about half and the liquid drips down slower when you lift the spoon.
- Remove from the heat and pour the jam into a clean mason jar, or a glass airtight container. Allow to cool, then refrigerate.
Notes
- Store in the refrigerator for up to four weeks in an airtight container.
- For more flavor variation: Add chopped herbs like basil and mint or spices like cardamom or cinnamon for a personalized jam.
- The smaller you cut the fruits, the smaller chunks you will have. It is ok to skip this step, or cut each strawberries to bigger pieces.