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Simple “No Can” Strawberry Jam!

Canning wasn’t anything I ever thought about when I lived in a big city. It was just too easy to run to the store and pick up a jar when I needed it. But, now that I live the “country life”, canning and preserving foods has become a major interest of mine. If I had never tried to can anything, I never would have tried to make my own jam. I’m so glad I did though! I never knew how easy it was no to mention, how much healthier it is to make on your own. So, I’m going to show you how to DIY too (just in case you didn’t already know how). You don’t need to can this either as it’s just intended to make a small batch that you can place right into the refrigerator.

Here we go!

IMG_9248Here’s what you’re going to need:

  • 1 (1 pound) container of strawberries
  • Knife
  • Bowl
  • Potato Masher (good) or Hand Blender (best)
  • Ladle
  • Powdered Fruit Pectin
  • Wide Mouth Funnel (you don’t need this if you have a steady hand)
  • Jars to store your jelly (1 pound of strawberries will give you 2 and a half 8 oz. jars)

*Note: You want your jars to be warm, if not hot, by the time you’re done making your jelly. So, you can either warm the jars in a pot of water while you’re working add them to your dishwasher and start your jelly process at the end of the cycle so the jars remain warm.

The first thing you want to do is clean your strawberries. Make sure to remove any dark spots.

IMG_9204Now, take a knife and hull each berry.

IMG_9207Once your strawberries have been cleaned and have the centers removed, place them into a cooking bowl. Take a potato masher and mash the strawberries well.

IMG_9218Now, a potato masher does a great job. However, if you have a stick blender, this would be a great time to use it. It really pulverizes the strawberries nicely and prevents you from having to strain the pulp.

*Note: if you do not like your jelly with bits of actual strawberry, or you want the tiny seeds removed, you will need to pour the end result through a cheesecloth. If you don’t mind the extra bits, go ahead and move on to the next step.

Once your strawberries are almost totally liquified, go ahead and turn on the stove and and add your powdered pectin (You’re going to use 1 1/2 tablespoons for your 1 pound of strawberries).


Bring your strawberries and pectin to a full rolling boil. Now, add 1 and 1/3 cups of sugar to your mixture.

IMG_9232Keep stirring or your fruit will burn (hence, the blurry picture at this step)!!

Give the sugar enough time to dissolve and let your mixture boil for a full minute more.

Turn the stove off and remove any foam left at the top.

Carefully bring your warm jar to your work area and ladle your mixture into it. Since you’re not processing these jars, you don’t need to leave any head-space at the top.


Now, add your lid and let your mixture sit until it is cool. Then, put it in the refrigerator and you’re good to go!

These should last you at least 2 months in the refrigerator since they’re made with pectin but, if they smell funny or look funny, just toss them out.

I hope you enjoy your homemade strawberry jelly!!

Thanks for reading! Please remember to like, share, tweet, and pin this post! 🙂



  1. Can this be frozen so that it lasts longer?

    • christina says:

      Hi, Brenda

      Yes, you can certainly freeze it. Just make sure to use a plastic container with a tight lid or use freezer jars instead of your typical mason jar. 🙂