Strawberry Jam

Strawberry Jam

503

"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 {{adjustedServings}} servings 85 cals
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Nutrition

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  • 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!
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Reviews

503
  1. 600 Ratings

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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 ...