Strawberry Jam

  • Active Time 45m
  • Total Time 45m

Makes About 8 Cups (Serves 64)

Serve this luscious jam as an accompaniment to toast, brioches or scones, or use it to fill small pastry shells to serve with coffee.


  • 4 cups (2 pounds) hulled strawberries
  • 1/3 cup (3 ounces) lemon juice
  • 4 cups (2 pounds) granulated sugar


Place the strawberries and lemon juice in a large heavy saucepan and bring to a boil. Boil uncovered, stirring occasionally, until the strawberries are soft, 10 minutes. Place the sugar in a baking pan over low heat, stirring constantly, just until warm, about 5 minutes. Add to the strawberries, reduce heat to medium-low and cook, stirring occasionally, to dissolve the sugar, 4 to 5 minutes. Adjust the heat to maintain a fast simmer and cook, uncovered, stirring occasionally until the jam sets when a spoonful is placed on a cold plate, about 20 minutes.

Pour into dry sterilized jars and seal immediately. Store in a cool place for 2 weeks before opening. The jam keeps for up to 6 months. Refrigerate after opening.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Periplus Editions. All rights reserved.

RecID 5333

nutrition information per serving

59 calories; 0g total fat; 0mg cholesterol; 0mg sodium; 15g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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