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

Ruth Cousineau
Source: EatingWell Magazine, May/June 1997


Ingredient Checklist


Instructions Checklist
  • Crush berries in a large bowl with a potato masher. Stir in sugar and lemon juice. Let stand until very juicy, about 10 minutes.

  • 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.

  • Spoon jam into five 8-ounce sterilized jelly jars, leaving 1/2 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 Facts

23.9 calories; protein 0.1g; carbohydrates 6.2g 2% DV; exchange other carbs 0.5; dietary fiber 0.2g 1% DV; sugars 5.4g; fatg; saturated fatg; cholesterolmg; vitamin a iu 0.9IU; vitamin c 4.4mg 7% DV; folate 1.8mcg 1% DV; calcium 1.3mg; iron 0.1mg; magnesium 1mg; potassium 11.6mg; sodium 1.4mg; thiaminmg.