This is the easiest recipe for delicious homemade bourbon strawberry jam without pectin! It's made without pectin and canning, and it's as simple as simmering strawberries, lemon juice, sugar, and bourbon until thick.
This is the perfect homemade jam because it's made without any special equipment, and it still keeps for up to three weeks in the refrigerator!
Why you will love this recipe:
This is one of my favorite jam recipes, and it is my star ingredient in my Strawberry Bourbon Hand Pies.
I love homemade jam because you can control how much sugar goes into your recipe. I tend to make my recipes a little less sweet because I like the fruit to really shine through, but this recipe is still plenty sweet!
This recipe is also so perfect as a filling for so many other recipes! Jam isn't just for toast; put it in donuts, tarts, pies, glazes, cream puffs, and between cake layers. The options are endless!
Key ingredients for this recipe:
- Fresh strawberries: fresh strawberries are the key ingredient in this jam. You can use frozen strawberries, but the cooking time will be longer, and the consistency could vary. You also want to make sure they are nice and ripe; the riper they are, the more wonderful flavor you will get.
- Sugar: Sugar is what makes this jam sweet. However, there's not too much; I'm not a fan of overly sweet things.
- Lemon juice: lemon juice helps to bring out the flavor in the strawberries.
- Bourbon: this ingredient is optional, but it does add a nice kick of flavor to the jam.
Mix the strawberries with the sugar, lemon juice, and bourbon 
Let sit for 30 minutes 
Boil and then simmer for 20-40 minutes
How to make this recipe:
- Jam is so easy to make, especially if you aren't canning it.
- Combine all the ingredients in a large pot. I then let mine sit for 30 minutes to allow the sugar to start breaking down the strawberries.
- Bring the mixture to a boil and then simmer on medium heat until the strawberries have reduced and the mixture has thickened.
- Do the jam test. Before you start making your jam, stick a small plate into the freezer and let it chill while your jam cooks. When it starts to thicken, put one tablespoon on the frozen plate, and freeze for 1 minute. After a minute, push your finger up against the jam, and if it wrinkles and puckers, it's done!
Tips for perfect jam:
- Once your jam starts to thicken, watch it very closely. You want perfect consistency. Cooking it for too long will result in a claggy texture and too little a runny texture.
- When testing the recipe on the frozen plate, really look at the texture. The consistency it has on the plate will be very close to how it will end up being in the jar. Err on the side of a loose consistency because there is nothing worse than claggy jelly!
FAQ's:
This jam will keep in the refrigerator an airtight container for 2-3 weeks.
Lemon juice adds flavor and acid to the jam, which helps the mixture to thicken.
Yes! Your jam will continue to thicken as it cools, so it's important to start testing it as soon as it starts to thicken so you don't overcook it.
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Easy Bourbon Strawberry Jam Recipe (no pectin, no canning)
- Prep Time: 5 minutes
- Cook Time: 20-40 minutes
- Total Time: 0 hours
- Yield: 3-4 cups 1x
- Category: Jam
- Method: cooking
- Cuisine: american
Description
This is the easiest recipe for delicious homemade strawberry jam! It's made without pectin and canning, and it's as simple as simmering strawberries, lemon juice, sugar, and bourbon until thick.
Ingredients
- 2 lb strawberries cut in half's
- 2 cups sugar
- ½ cup bourbon
- 1 table lemon juice
Instructions
- Put a small plate in the freezer.
- A wide pot mix the strawberries, sugar, lemon juice, and bourbon and set aside for about 30 minutes or until the sugar and bourbon has started to break down the strawberries.
- Bring mixture to a boil over medium-high heat, stirring occasionally.
- Reduce temperature to medium and simmer until mixture begins to thicken, 20-40 minutes. Keep stirring, so nothing sticks to the pot.
- Once the mixture starts to thicken, put a tablespoon of the mixture on the plate in the freezer and freeze for 1 minute. Test the gelling point of the jam by pushing your finger up against the cold jam and if it done, it will wrinkle.
- Remove from heat and let cool.
- Pour the jam into jars, and they will keep for 2-3 weeks.
Notes
Your jam will continue to thicken as it cools, so it's important to start testing it as soon as it starts to thicken so you don't overcook it.
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