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5 from 2 votes

How To Make Strawberry Freezer Jam Without Pectin

Author Mommypotamus


  • 4 cups strawberries (mashed. Takes 8 cups of whole strawberries - fresh or previously frozen will both work)
  • ½ - ¾ cup raw honey


  • Trim the tops of the strawberries and then mash them. A potato masher works well for this step. I prefer to use a flat-bottomed pan rather than a bowl, so I mash them in the pan that I'm going to put on the stove.
  • Measure four cups of mashed strawberries into a heavy-bottomed pan or frying pan. Since I mash mine in the pan, this means I measure them into a bowl to make sure I have the right amount, then pour the mashed berries back in the pan
  • Bring strawberries to a boil and reduce to simmer. Add honey and stir to combine.
  • Simmer mixture for 15-30 minutes, stirring often to prevent burning.
  • When your mixture has been simmering for about 15 minutes, begin stirring more frequently. What you're looking for is "lag time" when you draw your wooden spoon/spatula through the bottom of the pan. Before it's ready the space created by your spoon will fill quickly. As it thickens it will fill more slowly. Your jam is ready when it take a couple of seconds to refill after you draw your spoon through. Don't worry, it will thicken more as it cools.
  • Remove jam from heat and allow to cool a bit before transferring jam to jars. (Extremely hot jam poured into a room temperature jar may cause it to crack)
  • Store in the fridge for up to two weeks or the freezer for up to six months.


Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg