Quick Strawberry Jam

Really easy and good. I wanted it a little tart so I added one fresh lemon and one lime juice. And since I have frozen blueberries I added it as well. So it’s become a strawberry blueberry jam. Adjust sugar per your taste. Better than store bought.

I made this recipe tonight with a few changes. First, I had almost 2 qts of fresh berries. Second, I sliced them by hand then smashed them with a potato masher while cooking until I was happy with the texture. Third, I increased the sugar to 3/4c initially and added almost another 1/4c while cooking. Some of my berries where very ripe and some not so much. I added 3 TBS of lemon juice. I also cooked my berries much longer than directed. I like my jam thick and spreadable with little chunky bits. I achieved this by cooking the jam longer and reduced it until it was thick enough that when I drug my spatula through it it didnt move to try and fill in. I ended up with 1 pint and a 1/2 pint from starting with 7 cups. I would have had almost triple the finished product had I cooked in less, again, personal choice. In the end, it is fantastic. Not overly sweet and little tart and wonderful strawberry flavor. It's a keeper! Thanks for Sharing

I made this recipe tonight for the first time. I usually use sure jell or pectin as a thickener but chose to cook the berries until the jam was thick enough that when I pulled a spatula through it, it didnt move to fill in the line I just made. I do this alot when making jam because sometimes it wont set up enough when cooked and can be a little on the runny side. I hand slice my berries and then mash them to the desired consistency with a simple potato masher during cooking. I had 7 cups of sliced fruit so it was almost double the recipe. I added 3/4 cup sugar and 3 TBS fresh lemon juice and a pinch of salt!

Love this recipe! Now when our young grandson comes over and I ask him if he wants jelly, he asks if it is homemade! Great recipe. Adding blueberries to the strawberries today.

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.

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!

I'm in the UK what's a quart

Coud be frozen?

Super quick and easy! Best of all, simple ingredients and real strawberry taste! Scrumptious!!

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!

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!

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.

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!

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!

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!

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

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

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!

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.

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

This is super easy and tasty. I love it!

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

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

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

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!