Fast & Fresh Strawberry Jam

Fast & Fresh Strawberry Jam

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From: EatingWell Magazine, May/June 1997

This quick and easy jam will surely become a summer staple when plump strawberries are in season.

Ingredients 80 servings

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Original recipe yields 80 servings
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  • 2 pints ripe strawberries, hulled
  • 2 cups sugar
  • 2 tablespoons lemon juice
  • ¾ cup water
  • 1 1¾-ounce package powdered pectin


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  1. Crush berries in a large bowl with a potato masher. Stir in sugar and lemon juice. Let stand until very juicy, about 10 minutes.
  2. Combine water and pectin in a small saucepan. Bring to a boil over medium heat and boil, stirring, for 1 minute. Very gradually stir into strawberry mixture. Stir for 3 minutes, dissolving any lumps.
  3. Spoon jam into five 8-ounce sterilized jelly jars, leaving ½ inch of headspace. Wipe rims clean, place lids on jars and screw bands on firmly. Let stand until set, not more than 24 hours.
  • Make Ahead Tip: The jam will keep in the refrigerator for up to 3 weeks or in the freezer for up to 3 months

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 24 calories; 0 g fat(0 g sat); 0 g fiber; 6 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 5 g sugars; 1 IU vitamin A; 4 mg vitamin C; 1 mg calcium; 0 mg iron; 1 mg sodium; 12 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: Free Food

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