Strawberry-Raspberry No-Cook Jam

Strawberry-Raspberry No-Cook Jam

5

"Fresh strawberry-raspberry jam in 3 easy steps is ready to eat in minutes!"

Ingredients

{{adjustedServings}} servings 24 cals
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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 24 kcal
  • 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Stir sugar and pectin in a bowl.
  2. Add strawberries, raspberries and lemon zest. Stir 3 minutes.
  3. Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.

Footnotes

  • © 2011 Hearthmark, LLC. All Rights Reserved. Ball logo and Ball®, TMs Ball Corporation, used under license. Kerr logo and Kerr®, TMs Kerr Group Inc., used under license.
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Reviews

5
  1. 8 Ratings

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I used Truvia sweetener in this recipe--I made no other changes or subsitutions. This was one of the easiest jams I've ever made nevermind tastiest. I loved the addition of lemon zest. I'm so ti...

When I normally want to make jam I just cook down some strawberries and sugar pretty much, until they get thick. I was at the store the other day and seen something called instant pectin in the ...

Really good jam! Strawberries are so flavorful right now so the jam was delicious. I used granulated sugar, I don't care for splenda. I also like that the recipe doesn't make a ton.