Strawberry Jam Recipe
This easy no-pectin Strawberry Jam Recipe is made with fresh strawberries, sugar, lemon juice, and zest. It cooks into a sweet-tangy refrigerator jam that’s perfect for toast, waffles, biscuits, and PB&J sandwiches.
Servings: 24 servings
Cost: $10
Equipment
- 1 saucepan
- wooden spoon or spatula
- measuring cup
Ingredients
- 1 3/4 cup granulated sugar
- 1 lemon juiced and zested
- 2 cups chopped fresh strawberries
Instructions
- Add the sugar, lemon juice and zest to a medium saucepan over low heat. Cook and stir the sugar until the sugar is completely dissolved.
- Add the strawberries to the pan and continue to cook over low heat for 30 minutes until the mixture is at a low boil. (The mixture should be thickened a bit and almost the consistency of loose jam.)
- Remove from the heat and allow to cool for 15 minutes.
- Transfer to 2 pint jars and seal with the lid.
- Store in the refrigerator for up to 2 weeks.
Notes
Serving size 1 tablespoon
- This is a no-pectin refrigerator jam, so it will be softer than some store-bought jams.
- The jam will continue to thicken as it cools.
- To test the set, spoon a little jam onto a frozen plate and freeze for 2–3 minutes. If it wrinkles slightly when pushed, it is ready.
- Store covered in the refrigerator for up to 2 weeks.
- For longer storage, freeze in freezer-safe containers, leaving space at the top for expansion.
Nutrition
Serving: 2g | Calories: 61kcal | Carbohydrates: 16g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 0.4mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 9mg | Calcium: 3mg | Iron: 0.1mg