My 2 ingredient no pectin strawberry jam is so quick and easy to make. With very few supplies needed and just 25 minutes of your time, it is so delicious that you probably won’t want to buy store-bought jam ever again. It is sweet and fresh and packed with comforting flavours that will wake up your tastebuds. No sugar needed!
Why I Made This Recipe
Is there anything nicer than picking your own strawberries and turning them into wonderful strawberry jam? Every Summer we go berry picking at one of the local farms in central Ontario and always make a couple of batches of jam to get us through the year. Our kids are obsessed with strawberry jam and they would eat it every day if we would let them. We even freeze extra strawberries so that we can make more jam in late Winter when we invariably run out of our Summer jam.
Why You Need to Make This
Not only does homemade jam cost a lot less than store-bought versions, but they are also a lot healthier and safer for you as you can completely control what goes in the jam. Easy to make, packed full of flavour and better than anything you will ever buy in the store!
Ingredients and Substitutions
This recipe is naturally vegan and due to the flavour composition, there are no ingredient substitutions. As we are using only 2 ingredients, you want to use the best quality ingredients available. Trust me, it is worth it as the batch of jam ends up costing about the same as one jar of store-bought jam and will save you money!
I always weigh my ingredients rather than use cup measurements. This ensures accuracy for every recipe and perfect results every time. That being said, I have included US cup measurements in the recipe card for this jam for those who prefer to measure this way.
Strawberries: you simply can not beat freshly picked strawberries when you are making your own jam. If strawberries are not in season, you can use frozen ones. Just let them defrost fully before making the jam.
Maple Syrup: I highly recommend using pure Canadian maple syrup in this recipe. A light or medium-grade maple syrup is preferable.
How to Make 2 Ingredient Strawberry Jam
This is the simplest jam recipe you will ever make as we are using just two ingredients: strawberries and maple syrup. Add 600 grams (3.5 US Cups) of sliced strawberries and 240 ml (1 US Cup) of maple syrup to a large saucepan and bring to a rolling boil over medium-high heat.
I usually set my timer for 15 minutes as we like an easily spreadable jam. You can boil it for longer if you prefer a much thicker jam. Unlike most homemade jam, there is no pectin or no other sugar added to this recipe.
Once the jam is bubbling and you can’t stir down the rolling boil, bring the saucepan off of the heat. Turn the heat off and skim off all of the foam that naturally occurs on top of the jam. You can add a little bit of margarine or butter to the mix to stop it from foaming. About a teaspoon will be sufficient. It’s easy to skim the foam off at the end using a big spoon though.
To blitz or not to blitz?
Do you prefer smooth or chunky jam? My kids really like a nice smooth jam because they usually eat it in jam sandwiches so I always use an immersion blender to blend everything up in the pan. It is still hot when you are doing this so be careful with it. Very quickly it will blitz up into a nice smooth consistency.
And look how wonderful it looks. We call it Canadian liquid gold and it is especially good when you’ve gone and picked the berries yourself as well.
Now we are ready to ladle the jam into our mason jars. I’m using three 8 ounce jars and this recipe makes about 750 ml of jam in total. Once you have filled your jars, you will have a little bit extra left over. My kids always eat this as soon as the jam is ready as it is so good when it’s warm.
How to Store 2 Ingredient Strawberry Jam
There’s no pectin in this jam and we are not canning it so please remember that it is not shelf stable. It will keep in the fridge for up to three weeks. You can also pop it in the freezer for about three to six months as well. I do recommend using reusable mason jar lids for this jam so that you can reuse them over and over. Place the lids on the jars loosely while the jam cools. Once it has completely cooled, you can refrigerate or freeze it as required.
2 ingredient Strawberry Jam
Let’s have another look at our 2 ingredient no pectin strawberry jam. I hope this recipe has shown you how easy it is to make jam and will inspire you to try to make your own. Best enjoyed on a toasted bagel or as a scrumptious cake filling.
Recipes that include this jam
Not only is this jam great to spread on your favourite bagel or toast for breakfast or even in jam sandwiches, but it also works wonderfully in many of my recipes, including:
- Add between each layer of my Best Vegan Vanilla Layer Cake
- The perfect filling for my Jam Split Welsh Cakes (Dairy Free)
- My favourite no-bake Deconstructed Cheesecake (Vegan)
- Add to my Strawberry Cream Cheese Frosting recipe (Vegan)
2 ingredient no pectin Strawberry Jam
Equipment
- Large Saucepan
- Large Metal Spoon
- 3 Mason Jar Lids (freezer safe)
Ingredients
- 600 grams Strawberries (Sliced – 3.5 US Cups)
- 240 mililitres Maple Syrup (1 US Cup)
Instructions
- Add the strawberries and maple syrup to a large saucepan and bring to a boil on medium high.
- Set timer for 15 minutes. The jam will eventually come to a rolling boil.
- Once the rolling boil can not be stirred down, remove the saucepan from the heat. If you prefer a thicker jam, boil it for longer. It thickens up over time.
- Using an immersion blender, blitz up the berries until you have the desired consistency (smooth or chunky).
- Ladle the jam in to mason jars. Loosely fit the lids and allow to cool. Fully tighten the lids once cool.
- Enjoy!
Video
Notes
- This recipe makes approximately 750ml of jam, which is enough to fill 3 small mason jars.
- Please note that this is NOT shelf stable jam as it is not being canned properly. Store in the fridge for up to 3 weeks or in the freezer for 3-6 months.
- This jam is naturally vegan.
- This recipe can be scaled up or down as required.
I am wondering if you could just do the usual 10 min water bath and it would be shelf stable. Super easy no canning equipment needed. Just put a couple wash cloths on the bottom of a pan large enough to cover the top of the jars with water and room to boil. Make sure jar is not cooled when it goes into the boiling water use wide mouth tongs to take in and pull out. Let cool naturally on a towel until you hear the ping of the sealing process or the lid does not give when pushed down and pops back at you. The that one is not going to be shelf stable. I will try it but too busy finishing a certification program right now.
Hi Barb. Yes, you can definitely make this recipe shelf stable. The only reason we don’t is that it makes a relatively small amount of jam and our kids get through it so quickly. We always make up much larger batches of jam every Summer, when the fresh berries are available and use a water bath for that recipe. I’ll share a post about it when Summer rolls around. It is essentially using the same method that you mentioned. Thanks for commenting. I’d love to know what you think of this jam once you try it.
We made this last week and it was wonderful. So much better than store bought jam as well.
So happy to hear that you enjoyed this jam.