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Quick Strawberry Jam

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
Quick Strawberry Jam

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 (14)

  • MariannaV 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.

  • 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!

  • 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!

  • RBCH 3 Apr, 2013

    In response to reviewers comments about being too runny, perhaps you needed to cook it longer in order to evaporate more liquid. Also did you use a skillet instead of a small pot? The skillet spreads out the ingredients which also aids in evaporation and helps with thickening.
    Another quick and easy way to make strawberry freezer jam with no cooking is by using Certo by Sure Jell. Just strawberries, lots of sugar, lemon juice and the Certo. So good!

  • PhatRougie 17 Jul, 2012

    I found this to be too runny as well. I wonder if I squeezed in too much lemon. It still taste good!

  • Squeezel 3 Jul, 2011

    karenuh, Mine turned to syrup too. No idea why.

  • karenuh 22 Apr, 2011

    Mine is more like syrup than jam. (I read in another Strawberry Jam recipe than slightly under-ripe berries work best. So maybe next time I won't use freshly picked berries. For now, I'll be enjoying this on pancakes. :) It's delicious!

  • karenuh 22 Apr, 2011

    I used fresh picked strawberries to make this jam today. Any idea why it is more like syrup than jam? Guess I'll be using it on pancakes.

  • UrbanLiving 9 Jun, 2010

    I'm not sure why, but mine comes out runny, more like a sauce.

  • grrlTravels 7 Jun, 2010

    This is super easy and tasty. I love it!

  • MWetzel 6 Jun, 2010

    Just used this to create some Mullberry Jam from our tree. Great.

  • gramdal 27 May, 2010

    I have shared this recipe with many people. It really is SO EASY! A friend gave me tons of strawberries from her garden. I had more than I could eat before they would be wasted. This recipe came along and Voila! Fresh, organic (in my case) jam! NUM

  • sylsyl 7 May, 2010

    This is fantastic! Love it and so easy to make.
    Will have jam all year round.

  • cupocoffeemommy 16 Sep, 2009

    This is so easy! I love to make this with my girls, age 6 and 9. We like to keep it a little bit chunky, and throw in a few blackberries or blueberries... YUM!

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