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    Home » Recipes » Jams & Jellies

    Published: Oct 6, 2023 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · 13 Comments

    Strawberry Apple Jam (No Pectin)

    Jump to Recipe Print Recipe

    This Strawberry Apple Jam is sweet and fruity with just a hint of tartness from the apples and lemon juice. Made without pectin, this easy homemade jam recipe is perfect for using up your summer strawberries.

    An English muffin topped with strawberry apple jam and butter with a bite taken out of it

    Intimidated by making your own jam from scratch? Don’t be!

    Homemade strawberry jam is a special treat I look forward to every summer. Nothing is more rewarding than harvesting fresh strawberries from the garden and using them to make something delicious.

    This strawberry apple jam recipe, in particular, is one of my favorites. Not only is it pectin-free, but it also requires just four ingredients. 

    Plus, it can be preserved using the water bath canning method (or not, that part is totally optional!)

    Today, I’m walking you through how to make the best strawberry apple jam, including which ingredients to use, tips that guarantee it turns out right the first time, and how to preserve it using the water bath canning method.

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    Table of Contents -
    Why You'll Love This Recipe
    Ingredient Notes
    Substitutions and Variations
    Equipment Notes
    How to Make Strawberry Apple Jam
    Water Bath Canning
    Strawberry Apple Jam (Video)
    Tips for Success
    Troubleshooting
    What to Serve with Strawberry Apple Jam
    How to Store
    Frequently Asked Questions
    Let's Connect!
    More Food Preservation
    📖 Recipe
    Strawberry Apple Jam

    Why You'll Love This Recipe

    • No Pectin- This easy strawberry apple jam makes use of the natural pectin found in apples. It’s the perfect recipe for beginners just learning how to make jam.
    • Only 4 Ingredients- Just strawberries, apples, sugar, and lemon juice!
    • Balanced Flavors- The sweetness of the strawberries is balanced with the tartness of the apples and lemon juice. 
    • Texture- Keeping the diced apples whole gives this jam a wonderful texture.
    • Preservation- If you grow your own strawberries, you know how abundant they can be during the summer. Making and canning jam is a fantastic way to enjoy them beyond the summer season.
    • Great for Gifting- Home-preserved jam is a lovely edible gift you can share with family and friends.

    Ingredient Notes

    Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

    • Strawberries- Strawberries are typically in season during the late spring and early summer months. For the best-tasting jam, use fresh, in-season strawberries.
    • Apples- Tart apple varieties, like Braeburn, McIntosh, or Granny Smith, are good choices because they help balance the sweetness of the strawberries. Additionally, apples are naturally pectin-rich, which helps the jam set.
    • Sugar- Sugar not only sweetens the jam but also acts as a preservative and helps it set.
    • Lemon Juice- Opt for freshly squeezed lemon juice for the best flavor. Lemon juice is essential for balancing the sweetness of the jam as well as helping the jam set properly.

    🌱 Sustainability Tip: Grow your own strawberries or seek out locally-grown strawberries at the farmers’ market to reduce the environmental impact of food transportation.

    The ingredients to make strawberry apple jam on a butcher block countertop. Each ingredient is labeled with text describing what it is. They include strawberries, lemon juice, sugar, and apples.

    How to Clean Strawberries

    To clean strawberries using vinegar, start by mixing 2 cups of water with ½ cup of distilled white vinegar in a bowl. Submerge the strawberries in the mixture and let them soak for 20 minutes. This solution helps remove any pesticides or residue. 

    After soaking, give them a thorough rinse under cold water before using them to make jam.

    A bowl of strawberries soaking in a solution of water and vinegar.

    Substitutions and Variations

    Substitutions

    • Strawberries- Frozen strawberries can be used in place of fresh strawberries. You can also swap strawberries for different types of berries, such as raspberries or blueberries.
    • Apples- Substitute apples with pears for a softer, sweeter alternative.
    • Granulated Sugar- I’ve made this jam successfully with both granulated sugar and raw cane sugar. However, I can’t speak on using honey, maple syrup, or any other sweetener.
    • Lemon Juice- Replace lemon juice with orange juice, lime juice, or apple cider vinegar.

    Variations

    • Reduced Sugar- Feel free to reduce the sugar if you prefer a less sweet jam. However, since this recipe is already lower in sugar, reducing it further may decrease its shelf-life.
    • Mixed Berries- Swap one pound of strawberries for one pound of blackberries, raspberries, blueberries, or cherries.
    • Spiced- Add spices, such as cinnamon or nutmeg, to give this jam a warmly spiced flavor.
    • Vanilla- A splash of vanilla extract or some vanilla beans can add an aromatic warmth to the jam.
    • Lemon Zest- Add a bit of lemon zest to give the jam a brighter, more citrusy flavor.

    Equipment Notes

    Here are some notes on any special equipment I used to make this recipe.

    • Large Saucepan- Use a saucepan large enough to accommodate the fruit and prevent it from overflowing during boiling.
    • Mason Jars- This recipe makes enough jam to fill two pint-sized mason jars. Be sure to use new lids if you’re planning to can your jam.
    • Water Bath Canner- A water bath canner with a rack is ideal for canning because it’s large enough and deep enough to fully submerge the jars.
    • Jar Lifters- Jar lifters are essential for safely removing hot jars from the water bath canner.
    • Canning Funnel- While not necessary, a canning funnel makes it easier to fill the jars without making a mess.
    • Thermometer- Using a thermometer to watch the temperature of the jam ensures it reaches its proper setting temperature.

    How to Make Strawberry Apple Jam

    Here is how to make strawberry jam with apples.

    Step 1: Prepare the fruit. Start by cleaning and preparing your strawberries. Remove the stems and dice them into small pieces. Similarly, peel and dice the apples into ¼-inch cubes.

    Diced strawberries on a bamboo cutting board. There are two whole strawberries on the cutting board also.
    Peeled and diced apples on a bamboo cutting board.

    Step 2: Mash the strawberries. In a large saucepan, combine the diced strawberries, lemon juice, and sugar. Over low heat, dissolve the sugar while gently mashing the strawberries with a wooden spoon or potato masher. This helps release their juices.

    Diced strawberries being mashed with a potato masher in a stainless steel pot.

    Step 3: Add the apples. Once the strawberries are well-mashed and the sugar is dissolved, add the diced apples. Increase the heat to medium and bring the mixture to a boil.

    Mashed strawberries and diced apples in a stainless steel pot.

    Step 4: Cook the jam. Allow the mixture to boil, stirring frequently. Use a thermometer to check for the setting point temperature of 220°F (104°C). If you don't have a thermometer, check if the jam easily coats the back of a metal spoon. Remove from heat. The jam will continue to set up as it cools.

    Note: At this stage, you can store your jam in the refrigerator for up to 3 months.

    The finished strawberry apple jam in a stainless steel pot.

    How to Know if Your Jam is Set

    There are several methods to determine if the jam has reached its setting point:

    • Thermometer- Use a food thermometer to monitor the jam's temperature. It should reach 220°F (104°C) for optimal set.
    • Spoon Test- Dip a cold metal spoon into the hot jam. If the jam forms a gel-like consistency and easily coats the spoon, it's ready.
    • Plate/Wrinkle Test- Place a small amount of hot jam on a chilled plate. Allow it to cool slightly, then push it with your finger. If it wrinkles and forms a skin, it's set.

    Water Bath Canning

    Here is how to preserve your apple strawberry jam using the water bath canning method.

    Step 1: Sterilize the jars. Place two pint-sized mason jars in a large stockpot or water bath canner. If you don't have a canning rack, use a clean kitchen towel to prevent the jars from touching the bottom. Ensure the jars are covered by at least an inch of water. Bring to a rolling boil and boil for 10 minutes.

    A glass mason jar being sterilized in a pot of boiling water.

    Step 2: Fill the jars. Using a jar lifter, carefully remove the jars and place them on a clean kitchen towel. Fill the jars with the finished strawberry apple jam, leaving ½ inch of space at the top. If you don't have a canning funnel, wipe away any residue on the jar mouth before sealing.

    A sterilized glass jar being filled with jam using a canning funnel.
    A jar filled with strawberry apple jam.

    Step 3: Boil the prepared jars. Secure the lids onto your jars and place them back in the hot water bath, ensuring they're covered by 1-2 inches of water. Cover the pot and bring to a boil. Let the jars boil for 10 minutes, then turn off the heat.

    A jar of strawberry apple jam ready for water bath canning.
    A jar of jam being canned in a boiling water bath.

    Step 4: Cool completely. After 5 minutes, remove the jars from the hot water and place on a kitchen towel. Allow them to cool, undisturbed, for 12-24 hours. You should hear a popping sound from each jar, indicating a successful seal.

    A preserved jar of strawberry apple jam.

    Strawberry Apple Jam (Video)

    Tips for Success

    • Always follow proper canning guidelines. Whenever you're preserving your own food, always follow proper canning guidelines to limit the growth of harmful bacteria and ensure it's safe to eat.
    • Dice the apples small. Dicing the apples into small, uniform pieces (about ¼ inch) ensures they cook through and blend well into the jam.
    • Use a large saucepan. Choose a larger saucepan than you think you’ll need to prevent the jam from spilling over while boiling.
    • Stir frequently. Keep a close eye on the jam as it boils and stir it frequently to prevent the sugar from burning.
    • Sterilize the jars properly. Ensure jars and lids are thoroughly cleaned and sanitized to prevent contamination and extend the jam's shelf life.
    • Keep safety in mind. Always handle hot jars, lids, and jam with caution. Use jar lifters or oven mitts to prevent burns.
    • Label and date. Don't forget to label your jars with the contents and date so you know when to use them up by.

    Troubleshooting

    • Runny/Not Set- If your jam is too thin, it may not have reached the proper setting point during cooking. Continue cooking the jam until it reaches 220°F (104°C).
    • Too Thick- If your jam is too thick, it may have been cooked for too long or at too high a temperature. Try adding a bit of water to thin slightly.
    • Grainy Texture- A grainy texture indicates that the sugar likely crystallized. To prevent this, make sure that the sugar is fully dissolved before bringing the jam to a boil.
    • Jars Didn’t Seal- If jars don't seal, you can reprocess them or store the unsealed jars in the refrigerator and use them within a few months.

    What to Serve with Strawberry Apple Jam

    Strawberry apple jam is more than just a breakfast spread. From yogurt to meat marinades, this homemade jam can add a little sweetness to a variety of dishes.

    Like most jams, this strawberry jam with apples pairs well with all of your favorite breakfast foods. Some of my favorites include classic sourdough bread, chocolate cherry sourdough bread, morning glory muffins, pancakes or waffles, and French toast casserole.

    If you’re into combining sweet and savory, try pairing this sweet strawberry apple jam with cheese and crackers, charcuterie, grilled cheese, or baked brie.

    Finally, transform this strawberry and apple jam into another condiment, such as a marinade, glaze, salad dressing, or dipping sauce.

    An English muffin topped with strawberry apple jam on a small white plate. There are two whole strawberries on the plate as well.

    How to Store

    • Room Temperature (Canned)- If your jam is properly sealed, it will last up to 12 months in a cool, dark place. Once opened, it will need to be stored in the refrigerator.
    • Refrigerator (Not Canned)- Store opened jam or jam that wasn’t canned in the refrigerator for up to 3 months.
    • Freezer- Freezing is another long-term storage option. Use a wide-mouth mason jar or freezer-safe container to store jam for up to 12 months.

    🎁 Edible Gift Idea: This homemade strawberry apple jam without pectin makes a thoughtful and delicious edible gift for loved ones.

    an open jar of strawberry apple jam with a spoon inside

    Frequently Asked Questions

    Can I reduce the sugar in this recipe?

    While you can reduce the sugar, keep in mind that it may affect the jam's texture and shelf life. Consider using a low-sugar or no-sugar pectin if you're looking to reduce the sugar content.

    Do strawberries have enough pectin for jam?

    Strawberries are naturally low in pectin and don’t set up well on their own. Apples, on the other hand, are naturally high in pectin. The addition of apples in this recipe ensures a well-set jam.

    Why add lemon juice when making strawberry jam?

    Lemon juice is added to this strawberry apple jam for two reasons: flavor and jelling. The acidity of the lemon juice helps to balance the sweetness of the sugar. Additionally, acid helps the pectin set up properly.

    Which apple is good for jam?

    I love using Braeburn, McIntosh, and Granny Smith apples in this jam because their tart flavor balances out the sweetness of the s strawberries and sugar.

    Let's Connect!

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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    📖 Recipe

    An open jar of strawberry apple jam with a spoon scooping some out of the top.
    Print Pin SaveSaved!
    5 from 4 votes

    Strawberry Apple Jam

    This Strawberry Apple Jam is sweet and fruity with just a hint of tartness from the apples and lemon juice. Made without pectin, this easy homemade jam recipe is perfect for using up your summer strawberries.
    Course Breakfast, Dessert
    Cuisine American
    Prep Time 20 minutes minutes
    Cook Time 20 minutes minutes
    Canning Time 20 minutes minutes
    Total Time 1 hour hour
    Servings 64 tablespoons (2 pint-sized jars))
    Calories 44kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • Large saucepan
    • Thermometer
    • Water bath canner or deep stock pot
    • Canner jar rack or clean dish towel
    • Jar lifter
    • Canning funnel

    Ingredients

    • 2 pounds strawberries
    • 2 medium apples
    • 3 cups granulated sugar
    • ¼ cup fresh lemon juice

    Instructions

    Make the Strawberry Apple Jam

    • Start by cleaning and preparing your strawberries. Remove the stems and dice them into small pieces. Similarly, peel and dice the apples into ¼-inch cubes.
    • In a large saucepan, combine the diced strawberries, lemon juice, and sugar. Over low heat, dissolve the sugar while gently mashing the strawberries with a wooden spoon or potato masher. This helps release their juices.
      2 pounds strawberries, 3 cups granulated sugar, ¼ cup fresh lemon juice
    • Once the strawberries are well-mashed and the sugar is dissolved, add the diced apples. Increase the heat to medium and bring the mixture to a boil.
      2 medium apples
    • Allow the mixture to boil, stirring frequently. Use a thermometer to check for the setting point temperature of 220°F (104°C). If you don't have a thermometer, check if the jam easily coats the back of a metal spoon. Remove from heat. The jam will continue to set up as it cools.
      Note: At this stage, you can store your jam in the refrigerator for up to 3 months.

    Water Bath Canning (optional)

    • Place two pint-sized mason jars in a large stockpot or water bath canner. If you don't have a canning rack, use a clean kitchen towel to prevent the jars from touching the bottom. Ensure the jars are covered by at least an inch of water. Bring to a rolling boil and boil for 10 minutes.
    • Using a jar lifter, carefully remove the jars and place them on a clean kitchen towel. Fill the jars with the finished strawberry apple jam, leaving ½ inch of space at the top. If you don't have a canning funnel, wipe away any residue on the jar mouth before sealing.
    • Secure the lids onto your jars and place them back in the hot water bath, ensuring they're covered by 1-2 inches of water. Cover the pot and bring to a boil. Let the jars boil for 10 minutes, then turn off the heat.
    • After 5 minutes, remove the jars from the hot water and place on a kitchen towel. Allow them to cool, undisturbed, for 12-24 hours. You should hear a popping sound from each jar, indicating a successful seal.

    Notes

    • Quick Tip: Make sure the saucepan or pot you choose to use is large enough to accommodate all of the fruit, liquid, and foam that forms while the mixture is at a steady boil. I always recommend using a larger pot than you think you’ll need.
    • Storage: Water bath canned jam can be stored for 12-18 months at room temperature, as long as it remains sealed. Once opened, the jam can be stored in the refrigerator for up to 3 months or in the freezer for up to 12 months. Don't forget to date your jars!

    Nutrition

    Serving: 1tablespoon | Calories: 44kcal | Carbohydrates: 11.5g | Potassium: 29mg | Fiber: 0.5g | Sugar: 11g | Vitamin C: 9mg | Calcium: 2.8mg | Iron: 0.1mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

    More Jams and Jellies

    Reader Interactions

    Comments

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      Recipe Rating




    1. Kait petrie says

      April 22, 2022 at 8:04 pm

      I have to make this!!! Can’t wait for garden fresh strawberry season!

      Reply
      • Ashley Petrie, RDN, LDN says

        April 22, 2022 at 8:26 pm

        Yes, me either! Thanks for commenting!

        Reply
    2. Tony says

      April 22, 2022 at 8:17 pm

      5 stars
      Delicious! Was great on my English muffin.

      Reply
    3. Jessica says

      July 01, 2023 at 2:17 pm

      5 stars
      Curious - can I blend the strawberries and apples once cooked to make a smoother jam or will this mess with the jamming process and introduce too many air bubbles?

      Reply
      • Ashley Petrie, RDN, LDN says

        July 01, 2023 at 3:07 pm

        Hi Jessica! I haven't tried blending the apples myself. But, if I was going to, I would try blending them before adding them to the strawberries. That way you don't have to worry about introducing too much air and messing with the canning process. If you do try it, let me know how it goes! I would love to hear. 🙂

        Reply
    4. Valerie says

      January 24, 2024 at 2:50 pm

      5 stars
      Can this be made in bread machine with jam fuction?

      Reply
      • Ashley Petrie, RDN, LDN says

        January 24, 2024 at 3:05 pm

        Hi Valerie! I'm not sure if this can be made in a bread machine as I have never tried that before. If you do try it, let me know how it works for you!

        - Ashley

        Reply
    5. Angela Murray says

      February 24, 2024 at 10:39 pm

      Can you double the strawberry and apple jam recipe? I want to can several jars.

      Reply
      • Ashley Petrie, RDN, LDN says

        February 26, 2024 at 4:55 pm

        Hi Angela! Yes, you can double the recipe - I've done it before and it works well 🙂

        Reply
    6. Amanda says

      March 15, 2025 at 6:29 pm

      5 stars
      This is delicious. I have to stop my kids from eating it by the spoon full. Ha!

      Reply
      • Ashley Petrie, RDN, LDN says

        March 21, 2025 at 3:53 pm

        Hi Amanda! So glad you and your kids love it! 🙂

        Reply
    7. Jude says

      May 25, 2025 at 7:58 pm

      Alabama strawberries are in! Doubled the recipe got 7 pints. Taste test to come Thank you.

      Reply
      • Ashley Petrie, RDN, LDN says

        May 26, 2025 at 11:53 am

        That’s awesome, Jude! I bet those Alabama strawberries made for an extra delicious batch. Can’t wait to hear how the taste test goes—hope you love it!

        Reply

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