This quick and easy jam will surely become a summer staple when plump strawberries are in season. Source: EatingWell Magazine, May/June 1997

Ruth Cousineau
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

24 calories; 1 mg sodium. 12 mg potassium; 6.2 g carbohydrates; 0.2 g fiber; 5 g sugar; 0.1 g protein; 1 IU vitamin a iu; 4 mg vitamin c; 2 mcg folate; 1 mg calcium; 1 mg magnesium;