Strawberry Jam

Strawberry Jam

512

"This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious."

Ingredients

40 m servings 85 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Footnotes

  • To test for jelling
  • Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!

Reviews

512
  1. 610 Ratings

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Most helpful

Just the way my grandma makes it! A little advice: you can store the jam in any jar you got but make sure that you put the glass and the lids in boiling water to get all germs off. Place them on...

Most helpful critical

I am only giving this 3 stars because I feel the instructions are lacking for those who have never made jam. I was left with a lot of questions and had to find the answers elsewhere. A lot of pe...

Just the way my grandma makes it! A little advice: you can store the jam in any jar you got but make sure that you put the glass and the lids in boiling water to get all germs off. Place them on...

This was my first time making jam/jelly. It was so easy to make and tastes great!!! My 9 year old son loves it. (I didn't even know where to get the jars from because it is not "the season" to m...

Too sweet. The boil needs to be rolling - you cannot stir it down. It will splatter everywhere. This only set as jam after a night in the fridge. Next time I will cut the sugar - I was going to ...

Turned out great! Water bath is about 10-15 minutes in boiling water for those that don't know.

Great recipe. I have been canning for years and never made Jam without pectin. I had a dinner party last night. I had left over strawberries so I thought it would be a great idea to make the jam...

Wow - fabulous, easy recipe. I picked 25 lbs. of strawberries yesterday and tried this recipe and a sure-jell freezer jam recipe. Both were good, but I loved this one. One or two recommendatio...

Great recipe! I've never made jam before, but decided to give it a try. I actually used frozen strawberries and it was fantastic! I used 3 cups of sugar and actually will use less next time. ...

I've never made Jam before, and this was really easy! I used Frozen Strawberries and just cooked on low with 3 1/2 cups of sugar until softened. THEN I mashed them very easily in the pan with ...

I have never made jam before, but this was very easy. Be prepared to stir for awhile though! I didn't feel like processing, so I just put it in freezer containers and made freezer jam. It turned...