This refreshing vegan strawberry jam tastes delicious (just as good as store-bought) and is made without pectin! You can make this strawberry jam with no sugar or low sugar (refined sugar-free) using just a few ingredients!

Vegan Strawberry Jam: no sugar and no pectin
Whether you want jam on your toast, on your doughnuts, muffins, scones or cake… this vegan strawberry jam is for you and will knock your socks off!
I’ve been experimenting with making healthy jam for quite some time and this recipe has come through trialling out different techniques – to yield the best results!
The steps are simple to follow and provide the best result for homemade strawberry jam – without the added sugar or pectin!
Jump to:
- Vegan Strawberry Jam: no sugar and no pectin
- Why you'll love this strawberry jam
- Ingredients
- How to make Strawberry Jam without pectin or sugar
- Tips for the perfect strawberry jam
- How to store homemade jam
- How do I Sterilise my Jars?
- How to serve
- Dips, Spreads and Frostings
- Fancy something sweet?
- Vegan Strawberry Jam (No Sugar, Without Pectin)
Why you'll love this strawberry jam
1. Perfect taste and texture
This jam has everything you would want in a good jar of strawberry jam including the perfect balance of sweetness and tartness! I also love the strong taste of strawberry in this jam which is a must-have for me!
The taste, texture and tanginess are a few of the reasons I absolutely LOVE this wonderful recipe.
2. Easy to make with just a few ingredients
It is so easy to make this homemade strawberry jam - using just a few simple ingredients.
The trick is to blitz strawberries with water into a mixture and then let it leisurely boil (alternating the heat intensity intermittently).
As long as you have an eye on the pan you can let this jam be made itself. Whether you want to cook other dishes or catch up with a friend over the phone – this is a low maintenance recipe with fantastic results!
3. No Pectin, No sugar/Refined sugar-free
This simple strawberry jam is made without pectin and has no sugar. You can make this without sugar or make with less sugar (using the optional ingredient of refined sugar-free maple syrup).
Ingredients
- Fresh (or frozen) strawberries: you can use either fresh or frozen strawberries in this jam, look for organic strawberries if possible.
- Lemon juice: you can use fresh or bottled lemon juice in this recipe. Lemon juice acts as a natural preservative and keeps your jam fresh and also gives the jam a nice tangy and slightly tart taste.
- Water: this is used to blend the strawberries into a mixture which is then boiled into a jam.
- Maple syrup (optional): This is optional but recommended for extra sweetness to make a refined sugar-free version of strawberry jam! If you are using maple syrup go for grade A refined sugar-free maple syrup. Note: you only need a small quantity as strawberries have a natural sweetness.
How to make Strawberry Jam without pectin or sugar
- Blitz strawberries into a mixture and heat in pan. If using frozen strawberries, rinse the strawberries in a colander with hot water first to remove any ice on the strawberries. In a food processor or blender, puree the strawberries with water to form a strawberry slushy mixture. Transfer into a pan and heat on medium-high heat.
- Stir and allow mixture to come to a boil once. Stir the mixture and allow it to come to boil once (this should take approximately 10 minutes)
- Lower heat and allow mixture to simmer again. Lower heat and allow it to simmer on low-medium heat for another 30-40 minutes, stir intermittently. You’ll see it reduce in volume and start to bubble.
- Heat on high heat. After that, put on high heat for 5 minutes and stir, to thicken
- Add maple syrup and lemon juice. Add maple syrup and lemon juice and continue boiling on medium-high heat for 2 minutes.
- Transfer onto a plate and cool. Transfer onto a dry, cold plate and allow to cool to room temperature. Once cooled, transfer into a dry (sterilised) airtight jar and refrigerate.
Tips for the perfect strawberry jam
- Adjust according to taste: strawberries vary in their level of sweetness, so taste and adjust the amount of maple syrup according to your preference.
- Use the high-quality strawberries: if using fresh strawberries, select perfectly ripe strawberries (without bruises) for the best flavour. If you are using frozen strawberries, when rinsing them make sure all the strawberries are fresh and have no bruises.
- Select air-tight jars or glass containers which have been sterilised: make sure the jar or container you use to store the jam is air-tight and has been sterilised to prevent contamination and keep the jam as fresh as possible.
SAVE this recipe! 📩
How to store homemade jam
- This jam can be stored in the fridge for up to 4 days. Lemon juice acts as a natural preservative to help the jam stay fresh in the fridge.
- Transfer the jam into a sterile jar and only refrigerate once completely cooled.
How do I Sterilise my Jars?
You can then sterilise your jar(s) using an oven, microwave, stovetop or in the dishwasher. Remove any labels on the jar and lid before following these steps:
1. Oven
- Start by washing your jar and lid with soap and hot water.
- Do not dry the jars – instead place the lid and jar upside down onto a baking tray.
- Transfer the tray into a preheated oven (at 160-180 degrees C) and heat for 15-20 minutes.
2. Microwave
- This is appropriate for glass jars which do not have metal lids. Metal lids are not safe to place in the microwave).
- Wash your jar and lid with soap and water. Shake off any excess water (without using a towel to dry the jars). Place the jar in the microwave and heat in 30 second increments until completely dry.
3. Boiling water/stovetop
- If you want to avoid using the oven or microwave you can sterilise with boiling water.
- After washing your jar and lid with soap and water, place your jar and lid in a deep saucepan of hot water and bring to boil, cover for 10-15 minutes.
- Place jar and lid upside down onto a clean kitchen towel to completely dry before filling with jam.
4. Dishwasher
- You can also place your jar and lid in the dishwasher (hottest cycle) to sterilise them.
- Once the cycle is finished, place the jar and lid upside down onto a clean kitchen/paper towel to completely dry before filling with jam.
How to serve
- This strawberry jam can be served with your favourite desserts and snacks!
- Serve on cakes, biscuits/cookies, breakfast granola or cupcakes!
- You can also use this strawberry jam as a healthy spread for your toast.
Dips, Spreads and Frostings
Looking for other dips, spreads and frostings? Check out these delicious, fun and easy recipes:
Fancy something sweet?
Check out our refined sugar-free and sugar-free desserts and sweet snacks! Perfect whether you have a sweet tooth or are looking for something quick, easy and tasty:
Vegan Strawberry Jam (No Sugar, Without Pectin)
Ingredients
- 500 g fresh or frozen strawberries (hulled/without green stems)
- ½ cup hot water
- 1 teaspoon lemon juice
- 1 tablespoon maple syrup (optional but recommended) Grade A 100% refined sugar-free
Instructions
- Using a blender or food processor, blitz strawberries with water into a mixture and transfer into a pan and heat on medium-high heat (see note 1).
- Stir the mixture and allow it to come to boil once (this should take approximately 10 minutes).
- Lower heat and allow it to simmer on low-medium heat for another 30-40 minutes, stir intermittently. You’ll see it reduce in volume and start to bubble.
- After that, put on high heat for 5 minutes and stir, to thicken.
- Add maple syrup and lemon juice and continue boiling on medium-high heat for 2 minutes.
- Transfer onto a dry, cold plate and allow to cool to room temperature. Once cooled, transfer into a dry (sterilised) airtight jar and refrigerate.
Notes
- Frozen strawberries: If using frozen strawberries, rinse the strawberries in a colander with hot water first to remove any ice on the strawberries
- Adjust jam according to taste: strawberries vary in their level of sweetness, so taste and adjust the amount of maple syrup according to your preference.
- Use the high-quality strawberries: if using fresh strawberries, select perfectly ripe strawberries (without bruises) for the best flavour. If you are using frozen strawberries, when rinsing them make sure all the strawberries are fresh and have no bruises.
- Select air-tight jars or glass containers which have been sterilised: make sure the jar or container you use to store the jam is air-tight and has been sterilised to prevent contamination and keep the jam as fresh as possible. Make sure both the jar and lid has been sterilised (you can use any method to sterilise: oven, microwave, dishwasher or stovetop/boiling water, see above for details)
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