Quick Strawberry Jam

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Inspired by Gourmet Magazine, May 2001

Here’s a recipe that’s so easy. I found it in a search on Epicurious. I’m suggesting you savor the goodness of our strawberries even when they’re not in season. This uncomplicated strawberry jam is one way to do just that.

  • 1 pound Florida strawberries, washed,caps removed and halved
  • 2/3 to 3/4 cup sugar
  • 2 tablespoons powdered fruit pectin
  • 2 teaspoons fresh lemon juice

Mash strawberries in a large bowl using a potato masher or fork. Add sugar, pectin and lemon juice. Stir well. Pour mixture into a 12-inch nonstick skillet and boil until slightly thickened, about 5 minutes. Remove from skillet and pour into a bowl to cool. Once jam is at room temperature, cover tightly and refrigerate until ready to serve. Makes about 1-1/4 cups.

Jam will keep, chilled in an airtight container, for 2 weeks.