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Strawberry Jam in a Jiffy

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Total Time
Prep: 20 min. + standing Cook: 10 min. + standing

By Taste Of Home Editorial Team

Recipe by Michelle Roberts, Greendale, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 16, 2022

Most people put jam on homemade biscuits, but not me. I love slathering a little butter and this amazing strawberry jam on a piping hot piece of cornbread just out of the oven; it's pretty incredible. —Michelle Roberts, Senior Culinary Specialist, Taste of Home Cooking School

Test Kitchen Approved

Strawberry Jam in a Jiffy

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Yield: 4-1/2 cups
Prep: 20 min
Cook: 10 min
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Ingredients

  • 4 cups fresh strawberries, hulled
  • 4 cups sugar
  • 3/4 cup water
  • 1 package (1-3/4 ounces) powdered fruit pectin
Text Ingredients

Directions

  1. Wash five 1-cup plastic or freezer-safe containers with hot, soapy water. Dry completely. Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in sugar; let stand 10 minutes, stirring occasionally.
  2. In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil 1 minute longer. Add to strawberry mixture, stirring until sugar is dissolved, about 3 minutes. (A few sugar crystals may remain.)
  3. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
  4. Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts

2 tablespoons: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 23g carbohydrate (23g sugars, 0 fiber), 0 protein.
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