Quick Strawberry Jam

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Quick Strawberry Jam

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.

By | 2016-10-19T11:05:20-04:00 March 26th, 2011|Featured Post, Recipes, Sides & Salsas|472 Comments

About the Author:

Sue Harrell, known affectionately as Strawberry Sue, is FSGA’s director of marketing, seasoned strawberry grower and the voice of the blog. We invite you to visit often. Sue will keep you informed and inspired. You’ll find helpful strawberry-related links, year-round news from the fields, special events and easy to prepare strawberry dishes.