Strawberry Fridge Jam. Homemade strawberry jam recipe. Made from scratch strawberry jam’s flavor won’t be found in the store bought. Make your own jam in easy steps and with three ingredients only. This strawberry jam recipe has no pectin. | @munatycooking
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Strawberry Fridge Jam Homemade Recipe

Strawberry Fridge Jam – This jam recipe is the same one you’d use to make a long shelf life jam, where you sterilize the jars and the seals, later submerge the jars in boiling water to help in sealing it, and finally store the jam for a year or so. However, in this version you get to eat the jam almost right away and there is no need to go through all these steps.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 Cup


  • 1 cup pureed strawberry you can use frozen but fresh is better
  • 1 cup white sugar
  • 1 tablespoon lemon or lime juice
  • Glass jar with a lid



  • Boil water in a large pan. Place the glass jar in the boiling water for 10 minutes. Remove the jar using clean tongues. Now, turn of the heat and place the lids in the hot water (not boiling water) for 4 to 5 minutes.
  • Place a plate in the freezer for few minutes. Make sure that you are using a plate that can stand the low temp and won’t break. You will use this plate to check if the jam is cooked and ready.


  • In a saucepan, add all the ingredients and stir on medium high heat.
  • The mixture will bubble and foam but you have to keep on stirring to prevent the juices and sugar from burning.
  • The mixture will start to get darker in color and this is the time to check if your jam is ready.
  • Take around a tablespoon from the hot jam and pour on the chilled plate. Run your finger through the middle of the jam which you just poured in the plate. You should have a clear line and both side of the jam shouldn’t be running or meeting in the center.
  • Turn of the heat and place the hot jam in a hot jar. Do not cover the jar. Let the jam comes to room temperature.
  • Close the jar with the lid and store in the fridge for up to 3 weeks.