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4.58 from 14 votes
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By: Sarah Bond 35 Comments
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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!)
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).
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!)
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!
- 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.
- 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!)
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!
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
How To Make Fruit Jam Without Pectin
4.58 from 14 votes
Prep: 5 minutes minutes
Cook: 25 minutes minutes
Total: 30 minutes 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).
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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 followbest USDA canning practicesif canning for long-term storage.
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Reader Interactions
Leave a Comment
Lexie says
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 4UReply
Sarah says
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!)
Faye Casebeer says
Raspberry jam without pectin and less sugar!
Reply
Daniel Stonecipher says
Hi ladies, making Scupernong jelly and Muscadine a d was always curious how it was done before the pectin discovery and advent. Awsome.
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Jeanine says
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
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Sarah says
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/
Susan says
Can you water bath this jam to preserve it with this low amount of suga?
Reply
Sarah says
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!
Chef Beteta says
your grams are off by double and then some 2 cups is not 200g
2 cups is
473.16 gramscheers,
;O)Reply
Sarah says
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.
Jean says
Do you remove the skin from blueberries
Reply
Sarah says
Nope, no need! It’s very thin and tender, so cooking will break it down.
Yp says
Can you freeze the jelly?
Reply
Sarah says
I haven’t personally tried, but I think you could 😀
Sandy Mortensen says
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
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!
Kim hill says
Can you hot water bath the chia jam?
Reply
Sarah says
I haven’t tested it with this one, but you should be able to!
Maureen hash says
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 All
Reply
Sarah says
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!
Helen says
How much does this make? Can you use other fruits in it in combination, like strawberry and apricot?
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Sarah says
Each will make a little less than 1 cup! And you can definitely combine different fruits like that 😀
Brenda says
Yes
IZABELA says
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
I don’t usually!
Candy says
Love your recipes. couldn’t find jam recipe without pectin.
THANK YOU!Reply
Adelaine says
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.
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Sarah Bond says
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.
Brenda says
Yummy made all 3 and then canned it
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Mary Kay Meintel says
What is the yield?
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Sarah Bond says
It makes about 1 cup of each! 😀
Susan says
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
I would add 1/2 to 1 jalapeno while cooking to infuse it with spice!
Barbara Duke says
I haven’t tried these recipes yet but will do so when I get my next batch of fruit. I have problems with the setting. I use Certo but still not setting as it should. My marmalade is no better. I had to throw a whole batch of 8 jars of lemon away because of the set. A few months ago I made orange marmalade and it was great. At the moment I am re-boiling some plum jam because of the set. I used certo in it. I am making more plum at the weekend because 2 friends have loads on their trees and only eat a few of the fruits. I am doing something wrong because m sister in AUS uses same recipe and her jams etc win prizes. Can you PM me to help. I am getting on a bit (77 yrs) so I take ages to read and digest what you write. Thank you Barbara Duke PS which is best liquid or powdeed Pectin
Reply
Sarah Bond says
Hi Barbara! This recipe doesn’t use any added pectin so it doesn’t set super firm. The natural pectin in the fruit peels and skin is enough to make it jammy. Are you heating it hot enough?
