SCD Recipe: No Pectin Strawberry Freezer Jam

This was my first attempt at making jam. I didn’t can it, I just used some freezer jars, and made a small batch.

The jam turned out pretty good. It doesn’t quite have the same texture of regular jam, but it wasn’t a bad substitute.


4 cups whole strawberries
1 medium apple
1/4 cup water
1/2 – 3/4 cup honey
2 tsp lemon juice


  1. Place Strawberries and water in large pot
  2. Peel and cut up apple into very small pieces
  3. Add apple to strawberries
  4. Cook over medium heat until strawberries and apples break down and start to bubble – stirring constantly
  5. Reduce heat to medium low
  6. Add  honey and lemon juice
  7. Simmer for 30 – 60 minutes to reduce liquid – stir occasionally
  8. If desired use an immersion blend to blend berries for a few seconds
  9. Remove from heat
  10. Pour into freezer jars
  11. Allow to cool for at least 30 minutes before placing in freezer or refrigerator
  12. Freeze or refrigerate for several hours or overnight before serving
  13. If freezing – allow to thaw for a couple hours before serving

This recipe being shared on Slightly Indulgent Tuesday

    Sherry Lipp

    5 thoughts on “SCD Recipe: No Pectin Strawberry Freezer Jam

    1. Apples and lemons have pectin in it. That’s where the pectin comes from in jam. You can make preserves without pectin by using gelatin.

        1. Pectin is pectin. When you are eating apples and lemons, you are eating pectin. When in doubt, always read what Elaine Gottschall had to say. She made her jams with strawberries, raspberries, peaches, apricots, black currants, or a combination of these. Then she added honey (1/2 cup for each quart of fruit). She did not use apples or lemons.

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