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Home Eat Condiments

No Pectin Berry Jam

4.58 from 14 votes
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By: Sarah BondUpdated: Mar 11, 2022 33 Comments

This post contains affiliate links.

Different flavors of jam made without pectin
Different flavors of jam made without pectin
Different flavors of jam made without pectin
Different flavors of jam made without pectin

Did you know you can make no pectin jam without fancy equipment? Today I’m showing you how I make easy 3 Ingredient Berry Jam (in 4 tasty flavors!)

Different flavors of jam made without pectin in mason jars

I’ve learned that you can do a lot with berries, citrus, and sweetener. You can go the fruit roll-up route and make a homemade fruit leather. Or use frozen berries and go the smoothie route. Or you can make jam!

We’ve made berry jam using the magical thickening powers of chia seeds, but today we’re simplifying it even more. Naturally occurring pectin in fruit and citrus zest is going to give us a perfectly thick, deliciously easy no pectin jam (in 3 berry tasty flavors!)

And the real beauty of this recipe? You can use frozen fruit! That’s right, homemade jam year round. You’ll essentially just stir everything together and set on the stove to cook down. Mash it up a bit to let the juices cook, then remove from the heat when your jam is thick and delicious (about 20 to 30 minutes).

Jam and peanut butter on toast

Ingredients Needed to Make No Pectin Jam

Depending on the type of jam you choose to make, you will need slightly different ingredients. But the concept is the same for each:

  • Berries: We will use 2 heaping cups of ripe berries. They bring that fun fruity flavor and naturally occurring pectin, which will help to thicken the jam.
  • Sugar: Sugar amount will vary depending on the sweetness of your fruit.
  • Citrus: Orange or lemon work well and serve a few purposes. The juice of the citrus adds acidity, helping to bring out the fruity flavors. The zest adds natural pectin, helping to thicken the jam (while also bringing a lot of flavor!)
Different berries and citrus on a plate for making homemade jam

How to Make Homemade Jam

You’ll be surprised how easy it is to make homemade jam. After creating it yourself, you’ll wonder why you ever chose store-bought jam to begin with! The taste is so much more flavorful, and you know that you’re consuming less gnarly preservatives. Homemade all the way! 

  1. Cook the ingredients: Combine the berries, sugar, juice, and zest in a medium saucepan. Set over medium heat and cook uncovered until the berries begin to soften. Use a potato masher or fork to mash the berries a bit, and then increase the heat to medium/high and let them simmer. You’ll need to let cranberries simmer for 10 minutes, and let strawberries and blueberries simmer for 20-30.
  2. Cool the mixture: Remove from the heat and allow to cool. The mixture will thicken as the temperature decreases. (Speed this up by setting the pan in a sink full of cold water!)
How thick fruit should be when cooking jam

What is pectin?

Pectin is a starch that occurs naturally in fruits and vegetables, usually in the rinds or seeds. 

However, there is also a processed version that can be used as an additive for making recipes, such as jam. It contributes to the texture and the cooking process, usually acting as a thickening agent that helps achieve a gel-like consistency. When this is used, the resulting jam is able to cook faster, however it usually tastes less flavorful. 

We left added pectin out, instead opting for a natural recipe that takes a few extra minutes but tastes uber delicious! 

Blueberry jam without pectin in a mason jar

Tasty ways to eat jam

  • Spooned over Greek yogurt
  • On a grilled cheese sandwich (would go well with Gouda)
  • Stuffed into French toast
  • As a toast topper with almond butter and fresh fruit
  • Swirled into oatmeal
Strawberry jam in a glass

No Pectin Jam (3 Ways)

4.58 from 14 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Author: Sarah Bond
Calories:
Print Rate
Did you know you can make no pectin jam without fancy equipment? Today I’m showing you how I make easy 3 Ingredient Berry Jam (in 4 tasty flavors!)

Ingredients

Strawberry Jam

  • 2 cups strawberries 400 g, fresh or frozen
  • ¼ cup sugar 56 g
  • 2 Tbsp orange juice + 1 Tbsp zest

Blueberry Jam

  • 2 cups blueberries 400 g, fresh or frozen
  • ¼ cup sugar 56 g
  • 2 Tbsp lemon juice + 1 Tbsp zest

Cranberry Jam

  • 2 cups cranberries 200 g, fresh or frozen
  • ½ cup sugar 112 g
  • 2 Tbsp orange juice + 1 Tbsp zest

Raspberry Jam

  • 2 cups raspberries 200 g, fresh or frozen
  • ½ cup sugar 112 g
  • 2 Tbsp orange juice + 1 Tbsp zest

Instructions 

  • Cook: Combine berries, sugar, juice, and zest in a medium saucepan. Set over medium heat and cook, uncovered, until berries begin to soften. Use a potato masher or fork to mash the berries a bit, then increase heat to medium/high and let simmer (10 min for cranberries, 20-30 min for strawberries and blueberries).
  • Cool: Remove from heat and allow to cool (mixture will thicken as it cools).

Tips & Tricks

  • Store in an airtight container in the fridge for about 1 week.
  • Not tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.
 
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  1. Lexie says

    Posted on 1/15 at 12:11 pm

    Hi Sarah, Thanks 4 this recipe. I think U read my mind. I have been looking 4 an easy way to make homemade jam for the past month or so & here you sent this email today & a couple of weeks ago. Well I had the chance to make the strawberry & really was good. Sorry I didn’t email you before that I made it. I also made other recipes U sent.
    I hope your holidays were nice. Happy New Year, hope this year will be a good one 4U5 stars

    Reply
    • Sarah says

      Posted on 1/15 at 2:33 pm

      So happy you liked it, Lexie! Isn’t it so easy? 🙂 I’m looking to try some other flavors too, maybe apple? (And happy New Year to you too!)

  2. Faye Casebeer says

    Posted on 8/25 at 6:03 am

    Raspberry jam without pectin and less sugar!

    Reply
  3. Daniel Stonecipher says

    Posted on 9/16 at 6:46 pm

    Hi ladies, making Scupernong jelly and Muscadine a d was always curious how it was done before the pectin discovery and advent. Awsome.5 stars

    Reply
  4. Jeanine says

    Posted on 2/3 at 9:08 pm

    Thank you for this recipe. Since developing an apple allergy I’ve had to completely give up jelly and jam due to the pectin (all commercial pectin has apple). I’ll definitely try this

    Reply
    • Sarah says

      Posted on 2/4 at 4:09 pm

      Wow, I had no idea most pectins were from apple. Happy you could find this alternative! You might also consider trying chia seeds, which naturally thicken most liquids: https://www.liveeatlearn.com/cherry-berry-chia-jam/

  5. Susan says

    Posted on 6/14 at 11:28 pm

    Can you water bath this jam to preserve it with this low amount of suga?

    Reply
    • Sarah says

      Posted on 6/17 at 8:43 am

      Hi Susan! You could be able to can safely, even with lower amounts of sugar. Just be sure to follow best practices and keep things clean!

  6. Chef Beteta says

    Posted on 11/16 at 4:13 am

    your grams are off by double and then some 2 cups is not 200g

    2 cups is
    473.16 grams

    cheers,
    ;O)

    Reply
    • Sarah says

      Posted on 11/17 at 9:03 pm

      Cups are a volume measurement, while grams are a weight. So while 1 cup of water = 236 grams, 1 cup of feathers would be closer to 2 grams.

  7. Jean says

    Posted on 12/11 at 1:41 am

    Do you remove the skin from blueberries

    Reply
    • Sarah says

      Posted on 12/11 at 9:41 am

      Nope, no need! It’s very thin and tender, so cooking will break it down.

  8. Yp says

    Posted on 4/8 at 9:17 am

    Can you freeze the jelly?

    Reply
    • Sarah says

      Posted on 4/15 at 7:03 pm

      I haven’t personally tried, but I think you could 😀

  9. Sandy Mortensen says

    Posted on 4/20 at 4:34 pm

    What should o do if my homemade jam without pectin is runny after I have water packed to he w we hone 8 bottles

    Reply
    • Sarah says

      Posted on 4/21 at 9:54 am

      Hi Sandy! I haven’t tried this recipe home canned so I can’t say for sure. Could some water have slipped in? You can always stir in some agar powder or pectin to thicken it up!

  10. Kim hill says

    Posted on 5/7 at 8:26 am

    Can you hot water bath the chia jam?

    Reply
    • Sarah says

      Posted on 5/7 at 9:48 am

      I haven’t tested it with this one, but you should be able to!

  11. Maureen hash says

    Posted on 6/6 at 1:01 pm

    Thank you – I’ve been making jams/jellies for 50 yrs. My signature is a holiday Wine Jelly. At 82, I’m slowing down a bit and so appreciate a quick, simple recipe for a jar or two for me. Wow – is all I can say – less work and delightful results. Blessings to you and All5 stars

    Reply
    • Sarah says

      Posted on 12/2 at 10:35 pm

      I would love your recipe for holiday wine jelly, if you’re willing to share!! That’s actually what I was looking for when I ended up on this site, so that I could give small mason jars to family and friends as part of their Christmas presents. I was trying to figure out how I can incorporate the wine with this one, but this might be just a recipe for me. Haha!

  12. Helen says

    Posted on 7/30 at 12:51 pm

    How much does this make? Can you use other fruits in it in combination, like strawberry and apricot?

    Reply
    • Sarah says

      Posted on 8/1 at 7:42 am

      Each will make a little less than 1 cup! And you can definitely combine different fruits like that 😀

    • Brenda says

      Posted on 3/12 at 11:09 am

      Yes

  13. IZABELA says

    Posted on 9/7 at 9:15 pm

    When making the raspberry jam, is there a point in the process to strain the seeds out? I’ve never made jam before.

    Reply
    • Sarah says

      Posted on 9/11 at 9:42 am

      I don’t usually!

  14. Candy says

    Posted on 10/17 at 10:43 am

    Love your recipes. couldn’t find jam recipe without pectin.
    THANK YOU!5 stars

    Reply
  15. Adelaine says

    Posted on 1/21 at 2:18 am

    I have a recipe for strawberry jam which takes 3 days for various procedures so would this simple recipe really set well? I hate to think it won’t be successful and strawberries will be wasted.

    Reply
    • Sarah Bond says

      Posted on 1/22 at 10:13 am

      Yep this recipe helps to release the pectins in the berries, which naturally set the jam. You can always make a small batch to test it for yourself before using all of your strawberries.

  16. Brenda says

    Posted on 3/12 at 11:08 am

    Yummy made all 3 and then canned it4 stars

    Reply
  17. Mary Kay Meintel says

    Posted on 11/9 at 5:33 am

    What is the yield?

    Reply
    • Sarah Bond says

      Posted on 11/10 at 11:31 am

      It makes about 1 cup of each! 😀

  18. Susan says

    Posted on 12/3 at 10:22 am

    Hi and thank you for this great no pecked in recipes I was wondering if we could turn the cranberry into cranberry pepper jelly what would I need to add? Thank you for your time

    Reply
    • Sarah Bond says

      Posted on 12/5 at 9:46 am

      I would add 1/2 to 1 jalapeno while cooking to infuse it with spice!

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