Learn to make your own homemade fruit jam without pectin, without canning and in only 30 minutes. Only three ingredients will get you a jar of jam perfect for biscuits, fillings and sandwiches.
It’s easy to make your own homemade fruit jam without pectin. Once you understand the science, you can make homemade strawberry jam, peach jam, blackberry jam or any combination.
Recipe | Pick Your Fruit | What Is Pectin?
Only Three Ingredients
This recipe makes only one jar of fruit jam and is made with only three ingredients.
- Fruit
- Sugar
- Lemon Juice
It can’t get any easier. You don’t need any additional pectin to make fruit jam when you follow the science.
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Supplies
You don’t need many supplies to make homemade jam. Most of these things will be found in your pantry already.
3-Quart Sauce Pan
When you’re making jam, it’s best to use a nonreactive, stainless steel pan. Since this recipe is for only one jar of jam, you can use a 3-quart sauce pan. A 1-quart sauce pan won’t give you enough room to move and anything larger than 3-quart will spread the liquid too thinly across the bottom.
Immersion Blender
An immersion blender is very handy to have for this recipe. It’s not absolultely crucial but definitely makes things easier. If you don’t want to use an immersion blender, chop the fruit to your desired consistency before adding to the sauce pan.
Digital Thermometer
You’ll need a thermometer that reads at least up to 220°F/104°C. Be sure to check. Many meat thermometers won’t go over 200°F.
It’s best to use the “stick” thermometer instead of the typical glass candy thermometer because the glass one needs about two inches of liquid for an accurate measurement.
Glass Container
You’ll also need some sort of container. This recipe only makes one cup of jam so it doesn’t need to be a big container, of course. I like to use glass. You don’t need a fancy canning jar. You can even use a jelly jar that you’ve saved from store bought jelly. You’re not canning it. You’re just putting it in the refrigerator.
What Fruit to Use for Jam
If you test this recipe with different fruit, please post about it in comments below. I look forward to hearing all about your experiments as well!
For this recipe, I’ve tried four different kinds of fruit. I used fresh strawberries, which you can see in the open jar and on the biscuit. The orange one is peach jam, made from fresh peaches from the farmers market. The top jar is made from blackberries.
Can I Use Frozen Fruit?
The blueberry jam on the right, which is DELICIOUS by the way, was made from a one pound bag of unsweetened, frozen blueberries. I was curious whether I could use frozen fruit as well. The frozen fruit reacted exactly the same as the fresh fruit except it took about 10 or 15 minutes longer since there was more water from the ice.
What Other Fruit Can I Use for Jam?
Since this recipe is based on science, I’m going to say that it will work with just about any fruit. I feel confident that it will work with raspberries, loganberries, cherries, currants and pretty much whatever you want to try. Mango? I’m willing to give it a go! If I had some guava, I would be trying that too.
What’s the Science?
The science of making homemade jam and jelly is that you need to boil it to exactly 220°F/104°C. Once you reach that temperature, you have jam! Pretty cool, huh? No, really. That’s all it takes!!
Boiling point changes and adjustments will need to be made when you’re above sea level.
Can I use a Sugar Substitute?
I haven’t had a chance to try this recipe with a sugar substitute, although I noticed that we have a bag of Splenda in the pantry to try. A Pinterest follower tried using Splenda for her jelly and she posted a photo to show that it works!
Just be aware that sugar is a natural preservative. The jelly as written will last six months to a year in the refrigerator. If you don’t use sugar, it won’t have that natural preservative and it could have a much shorter refrigerator life. The lemon juice could give it a little perservation but keep an eye on it.
Perhaps, if you don’t plan on using it right away, you could place plastic wrap in an ice cube tray then freeze small portions of the jelly. Thaw only the jelly you will be able to eat before it goes bad.
Frequently Asked Questions
A stainless steel pan is perfect. Reactive pans like iron, copper or aluminum can leave a metallic taste to jam and jelly.
One large lemon will usually yield about 4-5 tablespoons of fresh squeezed lemon juice.
Pectin is a natural starch found in some fruits and vegetables. Some fruits, like apples, plums and oranges, have a large amount of pectin. Other fruits, like strawberries, grapes and cherries, have small amounts of pectin. When you describe a jelly or jam that is made without pectin, it means without “added” pectin. It doesn’t mean that there’s no pectin at all. The fruit itself will have some pectin already.
If refrigerated in an airtight container, it should last six months to a year because it’s almost straight sugar and sugar is a natural preservative.
More Jelly
I have another jelly recipe that’s made the same as this recipe except that it has more ingredients. Try the Papaya Jelly for another option.
Recipe
30 Minute One Jar Homemade Fruit Jam Without Pectin
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- 3-Quart Stainless Steel Sauce Pan
- Immersion Blender (optional)
- Digital Thermometer
Ingredients
- 1 pound Strawberries, cleaned, trimmed, cut in half
- 1 cup Sugar
- 1 tablespoon Lemon Juice, bottled or freshly squeezed
Instructions
- Clean, trim and cut strawberries in half. If using, peaches, cut into chunks. Weigh the peaches after trimming. You need one pound of actual peaches. This could be up to two pounds of uncut peaches. For blackberries, clean only, no need to chop unless you're not using an immersion blender and you want to chop or mash them before cooking. For frozen fruit (blueberries used here), weigh out the frozen berries. No need to thaw. If you are using fruit with a center seed, remember that you will need one pound of actual fruit, the weight of the fruit alone, after the seed is removed.
- Add your chosen fruit, sugar and lemon juice to 3-quart saucepan. Stir to mix well. Cook on medium heat, stirring occasionally, for 10 minutes.
- Remove from heat and use immersion blender to crush to desired fruit consistency. Return to medium heat and stir often until mixture reaches 220℉., about 15 minutes.
- Remove from heat and allow to cool completely before pouring in your glass container or jar. Store in the refrigerator for up to three months.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Anecia says
Excellent post! You addressed every question I had!!! I’m gonna try making some peach jam!!!
Thank you!
Christian Guzman says
Thank you so much! I hope you will let me know how it works out for you.
Alexandra says
Fantastic! We love homemade jam, but I had never tried to make myself until now. Thank you so much for all of your useful tips. We will never go back to storebought 🙂
Anjali says
I had no idea it was so easy to make jam at home!! After trying your recipe I probably won’t go back to store-bought again!
Beth Sachs says
My kids love strawberry jam and this is such an easy recipe.
Dannii says
This looks so easy! I can’t wait to try it, especially as there is no pectin needed
Diana says
Can I make fig jam?
Christian Guzman says
Yes! I’ve had fig jam before. It’s very similar to strawberry jam. It has the same texture and the seeds make it look like strawberry too.
Betsy says
I have made traditional strawberry (and sometimes, raspberry) jam for years, but I’m excited to try your no pectin recipe. I do have one at, once it reaches 220°F, do you continue to cook it at that temp for any length of time? I’m used to the method of cooking fruit, 1/4 c sugar and pectin until it comes to a rolling boil, add the rest of my sugar, bring back to. A rolling boil and boil for exactly 1 min. I typically use a “low-sugar” 😉 recipe that calls for 6 cups of fruit and 4 cups of sugar. I’ve played with using less sugar but it typically doesn’t set as well. For that reason, I am excited to try this recipe. Plus, since it makes just a small amount, I can experiment with different fruits or fruit combinations.
Christian Guzman says
Once you get to the correct temperature, you won’t cook any longer. It heats quickly, especially with such a small amount in the pan. Any further increase in temperature will cause it to get more and more stiff so that you have a fruit paste instead of a soft jam. I loved the experiments and had four jars of different fruits done right away. I especially love that it works for frozen fruit as well, since this will allow using fruits not regularly found in the market or even off season. Enjoy!
Janie Gibbs says
How long will it keep in the fridge?
Christian Guzman says
If refrigerated in an airtight container, it should last six months to a year because it’s almost straight sugar and sugar is a natural preservative. If you happen to be using a sugar substitute, it won’t have the preserving characteristics of sugar and its refrigerator life would be much shorter. Thank you for your question! I will add this to the post to help others.
Claudia says
Would love to try this recipe. Just want to make sure is it one pound of fruit for whatever jam you are making? Also could you use frozen fruit for other jams besides blueberry?
Christian Guzman says
Although I haven’t tried all fruits, based on my research of these four fruits, I feel that it will work with any fruit. It’s just a theory, but, since this recipe is based on science, I feel like it will work. You will need a pound of fruit. Remember that some fruit may have large seeds so you will want to get a little bit more than a pound to make sure you have a pound of actual fruit. I haven’t tested other frozen fruit, but I’m certain that it will work just as well as the frozen blueberries. As I have time to test them, I will add to the list. Please let me know how it works out for you, if you get the chance!
MaryAnne Salvato says
I tried this recipe last week and used splenda, which I use for baking recipes. I did not like the taste of the finished product. Today I used regular granulated sugar, the recipe turned out perfect. It’s very good. I will be using this recipe again, trying out different fruits. Thanks for posting.
Christian Guzman says
Thanks so much for letting me know, MaryAnne! I hope you have fun trying different fruits. I really enjoyed experimenting with them too.
Donna says
I’m slightly confused….in the recipe it says you can use frozen blueberries. Then at the very end, it says 1 pound of unsweetened frozen fruit can take up to 10 minutes longer. Does this mean you’re considering most frozen fruit to be sweetened? My frozen blueberries are not!
Christian Guzman says
I’m sorry for the confusion. I try to be as specific as possible. I want to confirm with people that unsweetened fruit is used, just in case a sweetened version is available somewhere, which would change the recipe because there would be more sugar. The note at the end of the recipe is there simply because adding a frozen fruit will increase the time to cook by about 10 minutes because you’re starting with something frozen. I hope that helps. Enjoy!
Renee Turner says
I am so grateful for you sharing such an easy, wonderful, homemade jam! I’m gonna make several different fruit jams and use boiled hot baby food jars to store it in. I’m also gifting a lot for Christmas this year too! Thank you again. And I also collect old tea pots to plant small plants and flowers in and deliver them to the elderly who live alone.
Christian Guzman says
That’s such a wonderful idea. I’m so happy that you’re including me in this. So nice for Christmas ideas. Thanks so much for visiting and leaving a comment!
Eileen says
Would like to try this using rhubarb pie filling. Living in a state that does not grow rhubarb and it’s very difficult to find fresh or frozen here. Do you think it would work with pie filling? I managed to find rhubarb pie filling (packed in strawberry juice).
Thanks.
Christian Guzman says
Since this recipe is based on science, I would absolutely experiment with it. Strain the rhubarb first. You can use it for something else so don’t throw it down the drain. If there is sugar in the jar, you may not need as much sugar added. Please let me know if you try it. Thank you for visiting!
Andrea says
Will canned fruit work?
Christian Guzman says
I’ve never tried canned fruit but it would certainly cut down on the cooking time. Make sure to get fruit packed with no sugar added. You won’t need to cook it first. Just heat the ingredients until the sugar melts then use the immersion blender and proceed with reaching the temperature for jelly. Please let me know how it works for you because now you have me curious about it.