Easy No-Cook Strawberry Jam

1465 5 (1-cup/250-mL) jars or 80 servings, 1 Tbsp. (15 mL) each
Recipe By
(8) 7 Reviews
Prep Time
Total Time

5 (1-cup/250-mL) jars or 80 servings, 1 Tbsp. (15 mL) each

Head to the berry patch and pick some strawberries for our Easy No-Cook Strawberry Jam. Turn them into homemade jam using our 3 simple steps - you'll never buy store-bought jam again!

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What You Need

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Make It

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  • Mix berries and sugar until blended. Let stand 10 min., stirring occasionally.
  • Add pectin and juice; stir 3 min. or until most the sugar is dissolved.
  • Pour into clean jars or plastic containers; cover with tight-fitting lids. Let stand at room temperature 24 hours or until set. Freeze up to 1 year or refrigerate up to 3 weeks.

Special Extra

Add 1 Tbsp. orange or lemon zest to crushed strawberries before mixing with remaining ingredients as directed.

Cooking Know-How

You will need to start with about 4 cups fresh whole strawberries to get 1-3/4 cups crushed berries.

How to Crush Strawberries

Use a potato masher to crush the strawberries, crushing them one layer at a time. For best results, do not crush the berries in a food processor.


  • 5 (1-cup/250-mL) jars or 80 servings, 1 Tbsp. (15 mL) each

Nutritional Information

Serving Size 5 (1-cup/250-mL) jars or 80 servings, 1 Tbsp. (15 mL) each
Calories 40
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 1mg
Carbohydrate 10g
Dietary fibre 0g
Sugars 10g
Protein 0g
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • fiery_panda |

    I followed the recipe and yet it is not set, its not very strawberry-ish I wondered if 1 3/4cups of berries was enough, now I know its not. I was hoping it was like my grandma's freezer jam but hers is still much much better

  • sandrascott |

    My husband's mother had been making this jam for well over 25+ years and I always thought it was a famous secret recipe until I finally asked - what a surprise how easy it is. I now make this jam every summer and freeze it as my kids absolutely love it! Even my neighbours kids ask for a jar! It is easy and good...sweet is how jam should be!

  • harpy_girl |

    This recipe fails to note the direction included elsewhere, to "leave the jam at room temperature for 24 hours or until set." I found out by reading other recipes, after putting it right in the freezer without any set time. You were warned!

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