This no pectin old-fashioned strawberry jam is a quick, easy and delicious small-batch strawberry jam. Simply cook and leave to cool for 12 hours in a shallow dish on the counter, then refrigerate and enjoy!

platter strawberry jam in jar with tarts

The concept of platter strawberry jam is simple: simply fruit, left mostly whole, sugar and a little lemon juice. This Old Fashioned Platter Jam uses no added pectin (since I imagine the pioneers didn’t have a box of Certo™ in the cupboard.) The mixture is cooked on the stove-top until it thickens slightly, then it is poured on to a platter (or large, shallow plate, if you will). Once it cools, it is covered and left on the counter for about 12 hours. At that point, it can be jarred and refrigerated.

The resulting platter jam is a delicious, soft set jam, almost jelly-like and full of large pieces of fruit. It’s perfect for use on toast or scones, on shortcake, or ice cream or as I have used it here, in tarts!

Recipe tips!

  • This platter jam is a small-batch jam that is intended for short term use and must be refrigerated. It will keep well in the fridge for at least a month. It can be preserved, if you like, using a hot water bath sealing method.
  • When it comes to the “platter” part, look for something that is large and evenly shallow. You are aiming for a thin, even layer of jam as it sits. You don’t have to take the platter part completely literally, though. It could be a platter, if you have one, but most of us have the perfect thing at hand already – a glass 9×13 (or 10×14) shallow baking dish. Don’t use an aluminum tray, as the aluminum will react with the jam and you will end up with a metallic tasting end product. Most baking sheets are aluminum, so they aren’t good choices.
  • As noted, as this jam only needs a quart of berries, you can make up a batch of this jam any time. Obviously the quality of the end product will be dictated by the quality of the berries you start with, so when strawberries are in season in your area, save a few for this one :)
  • And of course, there’s the tarts! I’ve included simple instructions in the recipe card below, but it’s obviously just a baked tart pastry shell, filled with this lovely jam and topped with a dollop of freshly whipped and lightly sweetened whipped cream. They are ooey, gooey good, in the best possible way, so a plate and fork is recommended :)

platter strawberry jam in jar with tarts

Storing platter jam

This small-batch strawberry jam must be refrigerated. It will keep in the refrigerator for up to 3 months.

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platter strawberry jam in jar with tarts

Get the Recipe: Old Fashioned Platter Strawberry Jam

Easy, delicious, no added pectin small-batch strawberry jam. Simply cook the jam and allow to cool/set on the counter in a shallow platter, then refrigerate and us. 
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 3 cups

Ingredients

  • 1 quart (1 quart) whole strawberries , *See notes
  • 3 1/2 cups (700 g) white sugar
  • 1/4 cup (61 ml) lemon juice

Instructions
 

  • Rinse berries and hull. If strawberries are small-medium, leave whole. If they are large, cut in half.
  • Have a 9×13/10×14/11×15 shallow glass baking dish or similar size flat, shallow platter or food-safe serving tray out and ready. The larger the better. (Do not use anything aluminum, as it will react with the jam, leaving a metallic taste. Most baking sheets are aluminum, so they are not a good choice.)
  • In a large, heavy-bottomed pot or Dutch oven at least 5-6 inches deep, stir together the berries, sugar and lemon juice. Place on the stove-top over low heat and cook, stirring, until sugar is dissolved. This will take 8-10 minutes. Increase heat to medium and stirring, bring mixture to a boil. Continue stirring and boiling for about 10 minutes, or until mixture thickens slightly. Immediately (but carefully!), pour mixture on to your platter or in to your baking dish. It will be quite liquid still at this point. Allow to stand until cooled, then cover with plastic wrap and let stand in place (don’t move it) on your counter, at room temperature, for 12 hours. After 12 hours, remove jam to a jar or jars and refrigerate. Use from the refrigerator for up to 1 month.
  • Makes 3-4 cups of jam.

Notes

For the strawberries: 1 quart whole strawberries measures about 5-5 1/2 cups when measured whole, or 4 cups after they have been hulled and halved, if large.
Uses for your Platter Strawberry Jam: Use on toast or scones. Use it to make strawberry shortcake. Spoon over ice cream. Make strawberry jam tarts. To make tarts, simply bake up your tart pastry shells. Fill with strawberry jam, then top with a dollop of freshly whipped cream that is just lightly sweetened. They are a bit messy (but in the best way!), so a plate and fork is recommended :)
Cuisine: American, Canadian
Course: Preserves
Author: Jennifer Maloney
Calories: 1008kcal, Carbohydrates: 258g, Protein: 2g, Sodium: 5mg, Potassium: 503mg, Fiber: 6g, Sugar: 248g, Vitamin A: 40IU, Vitamin C: 193.4mg, Calcium: 50mg, Iron: 1.4mg
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Adapted from an LCBO recipe