Fast & Fresh Strawberry Jam

May/June 1997

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

Fast & Fresh Strawberry Jam

Makes: 5 cups

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  • 2 pints ripe strawberries, hulled
  • 2 cups sugar
  • 2 tablespoons lemon juice
  • 3/4 cup water
  • 1 1 3/4-ounce package powdered pectin


  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 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 & Notes

  • Make Ahead Tip: The jam will keep in the refrigerator for up to 3 weeks or in the freezer for up to 3 months


Per tablespoon: 16 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrates; 0 g protein; 0 g fiber; 1 mg sodium; 12 mg potassium.

Exchanges: Free Food

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