Strawberry jam recipe

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  • Yield: 3 (4-ounce 130-ml) jars


  • 1 pound (455 g) strawberries, stems removed, chopped into small pieces and then crushed with potato masher
  • 2 tablespoons fresh lemon juice
  • 1 cup (200 g) sugar
How to Make It
  1. Combine the strawberries, lemon juice, and sugar in a saucepan and cook the mixture over low heat until the sugar is dissolved. Then bring it to a boil. Continue to gently boil the jam, skimming off any foam that rises to the top and stirring until thickened, 10 to 12 minutes.
  2. Prepare the jars as described below. While the jars are still warm, fill them with jam, leaving about ½ inch (12 mm) of room at the top. Place the lids on the jars and allow the jam to cool before refrigerating it.

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