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Did you know you can whip up jam without pectin or fancy equipment? We’re sharing our secret for making a 3-ingredient jam that’s not only foolproof but also comes in four berry-licious flavors. Whether you’re a jam-making newbie or just looking for a quick and easy recipe, this will be your new go-to!
save this recipe!The Easiest Jam Ever
Naturally occurring pectin in fruit and citrus zest will give us a perfectly thick, delicious fruit spread (in 4 berry tasty flavors!).
And the real beauty of this recipe? You can use frozen fruit! That’s right, homemade jam all year round. Just stir everything together and simmer it on the stovetop. Mash it up a bit to let the juices cook, then remove the mixture from the heat when your jam is nice and thick (I mean, does it get any easier?).
Reader rating
“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.” —Maureen Hash
Grab These 3 Ingredients
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 helps thicken the jam.
- Sugar: The sugar 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. Orange or lemon zest adds natural pectin to thicken the jam (and add flavor!).
Making Jam Without Pectin Is So Simple
After making jam 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!
- Cook the ingredients together in a saucepan, then mash them.
- Cool the mixture by removing it from the heat and letting it sit.
What is pectin?
Pectin is a starch that occurs naturally in fruits and vegetables (usually in the rinds or seeds). There is also a man-made version that is often added to recipes like jam. It activates in the cooking process, typically acting as a thickening agent that helps create a gel-like consistency.
When processed pectin is used, the resulting jam cooks faster but usually tastes less flavorful. Making jam without pectin takes a few extra minutes, but it’s way more natural and tastes uber delicious!
Customize It!
We kept this recipe super simple, but you can really amp up the flavor with some fresh herbs (basil or mint would be amazing), vanilla, cinnamon sticks, cardamom pods, or even black peppercorns.
Feel free to use the same measurements to make blackberry jam or peach jam without pectin—just adjust the sweetener and cooking time as needed!
Or add chia seeds to your jam for an even thicker texture and extra nutrients!
Serve This Jam With
- Yogurt Cheese: Smear some homemade cheese and jam on crackers for the most delicious snack ever!
- Eggless French Toast: Who can turn down jam-stuffed French toast?! Or, top your Sunday morning pancakes and waffles with a dollop!
- Egg White Oatmeal: The only thing to make this oatmeal dreamier is a swirl of berry jam and some peanut butter.
How To Make Jam Without Pectin (4 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).
Notes
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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 4U
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!)
Raspberry jam without pectin and less sugar!
Hi ladies, making Scupernong jelly and Muscadine a d was always curious how it was done before the pectin discovery and advent. Awsome.
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
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.
Can you water bath this jam to preserve it with this low amount of suga?
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!
your grams are off by double and then some 2 cups is not 200g
2 cups is
473.16 grams
cheers,
;O)
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.
Do you remove the skin from blueberries
Nope, no need! It’s very thin and tender, so cooking will break it down.
Can you freeze the jelly?
I haven’t personally tried, but I think you could 😀
What should o do if my homemade jam without pectin is runny after I have water packed to he w we hone 8 bottles
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!
Can you hot water bath the chia jam?
I haven’t tested it with this one, but you should be able to!