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Quick Strawberry Jam

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For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.

  • Yield: Makes 1 3/4 cups

Source: Everyday Food, June 2009

Ingredients

  • 1 quart hulled strawberries
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice

Directions

  1. In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

Reviews Add a comment

  • motherwell2
    12 AUG, 2017
    I made it with one pound of strawberries, one cup of sugar and 2 tablespoons of fresh lemon juice. Cooked it to 220 degrees and it is delicious. I used to make large batches that cooked forever and now I have a the same delicious taste in a short time.
    Reply
  • kcksews
    2 JUL, 2017
    Made this using the very small yield of berries from our strawberry patch (slightly less than a quart before hulling). Trimmed & cut up by hand, reduced sugar to 1/4 cup + teaspoon or so and a little more than 1 Tablespoon of fresh squeezed lemon juice. Used a lg. skillet and cooked med-high heat for full 10 minutes per recipe~ perfection!
    Reply
  • lillianeva8545081
    26 JUN, 2017
    I'm in the UK what's a quart
    Reply
    • Buzzybeebakery
      26 JUN, 2017
      4 cups :)
  • marisafilion
    26 JUN, 2017
    Coud be frozen?
    Reply
  • farmingfor5649876
    9 JUN, 2017
    Super quick and easy! Best of all, simple ingredients and real strawberry taste! Scrumptious!!
    Reply
  • MS10337527
    27 MAY, 2017
    This was so easy! Bought strawberries that were too ripe for us. Followed the instructions and got strawberry jam. Make sure to use the large skillet, stir frequently, scraping the sides with a rubber spatula. Mine started thickening at the 8 minute mark but let it go for the full 10 minutes. Came out perfect. Thanks, Martha!
    Reply
  • MS12091863
    10 JUL, 2015
    This recipe worked well for me. I encourage the use of a large skillet as directed, and I cooked mine a few minutes longer - I think both of these tips helped me achieve the consistency I was looking for. Yum!
    Reply
  • MS11994573
    5 SEP, 2013
    I used a 1/4 cup of sugar instead of half and chopped the strawberries by hand. The jam was runny like syrup until I refrigerated it. After refrigeration it has the consistency of strawberry preserves and is very tasty. I've made this multiple times and it always turns out delicious. To lend the strawberries a bit of depth I've also added 1 tbs of raspberry jam or preserves turns out delicious with a bit less forceful strawberry flavor.
    Reply
  • Liz Roadman
    9 APR, 2013
    This came at the perfect time! There was a sale at the store for 4lbs of strawberries! I was wondering what I was going to do with all of them. I knew we couldn't eat them all by the time they went bad. Thanks for the recipe! I let the mixture bubble over and then I started stirring frequently and set the timer for 8 minutes stirring constantly. It turned into a perfect jam consistency! I am going to get some more jars and make the rest and give them as gifts!
    Reply
  • Lisa Hart
    3 APR, 2013
    I have played with the recipe a little I puréed the berries instead of chunky (a personal prefrence) and made it with 1/4 cup stevia instead of sugar, to thinken the jam I added 2 tablespoons od corn starch. This is the third time that I have made and I love it. I will never buy from the store again!
    Reply