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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 3/4 cups
Easy Strawberry Jam
Ingredients
Ingredient Checklist
1 quart hulled strawberries
1/2 cup sugar
2 tablespoons fresh lemon juice
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 3/4 cups
Easy Strawberry Jam
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 3/4 cups
Recipe Summary
Yield: Makes 1 3/4 cups
Yield: Makes 1 3/4 cups
Makes 1 3/4 cups
Easy Strawberry Jam
Easy Strawberry Jam
Ingredients
Ingredients
- 1 quart hulled strawberries
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
Directions
In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).
Reviews (25)
Add Rating & Review
202 Ratings
5 star values:
46
4 star values:
55
3 star values:
60
2 star values:
33
1 star values:
8
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Reviews (25)
Add Rating & Review
202 Ratings
5 star values:
46
4 star values:
55
3 star values:
60
2 star values:
33
1 star values:
8
Add Rating & Review
202 Ratings
5 star values:
46
4 star values:
55
3 star values:
60
2 star values:
33
1 star values:
8
202 Ratings
5 star values:
46
4 star values:
55
3 star values:
60
2 star values:
33
1 star values:
8
202 Ratings
5 star values:
46
4 star values:
55
3 star values:
60
2 star values:
33
1 star values:
8
- 5 star values:
- 46
- 4 star values:
- 55
- 3 star values:
- 60
- 2 star values:
- 33
- 1 star values:
- 8
Martha Stewart Member
Rating: 5 stars
05/16/2019
Really easy and good. I wanted it a little tart so I added one fresh lemon and one lime juice. And since I have frozen blueberries I added it as well. So it’s become a strawberry blueberry jam. Adjust sugar per your taste. Better than store bought.
Martha Stewart Member
Rating: 5 stars
08/23/2018
I made this recipe tonight with a few changes. First, I had almost 2 qts of fresh berries. Second, I sliced them by hand then smashed them with a potato masher while cooking until I was happy with the texture. Third, I increased the sugar to 3/4c initially and added almost another 1/4c while cooking. Some of my berries where very ripe and some not so much. I added 3 TBS of lemon juice. I also cooked my berries much longer than directed. I like my jam thick and spreadable with little chunky bits. I achieved this by cooking the jam longer and reduced it until it was thick enough that when I drug my spatula through it it didnt move to try and fill in. I ended up with 1 pint and a 1/2 pint from starting with 7 cups. I would have had almost triple the finished product had I cooked in less, again, personal choice. In the end, it is fantastic. Not overly sweet and little tart and wonderful strawberry flavor. It's a keeper! Thanks for Sharing
Martha Stewart Member
Rating: 5 stars
08/23/2018
I made this recipe tonight for the first time. I usually use sure jell or pectin as a thickener but chose to cook the berries until the jam was thick enough that when I pulled a spatula through it, it didnt move to fill in the line I just made. I do this alot when making jam because sometimes it wont set up enough when cooked and can be a little on the runny side. I hand slice my berries and then mash them to the desired consistency with a simple potato masher during cooking. I had 7 cups of sliced fruit so it was almost double the recipe. I added 3/4 cup sugar and 3 TBS fresh lemon juice and a pinch of salt!
Martha Stewart Member
Rating: 5 stars
08/07/2018
Love this recipe! Now when our young grandson comes over and I ask him if he wants jelly, he asks if it is homemade! Great recipe. Adding blueberries to the strawberries today.
Martha Stewart Member
Rating: Unrated
08/12/2017
I made it with one pound of strawberries, one cup of sugar and 2 tablespoons of fresh lemon juice. Cooked it to 220 degrees and it is delicious. I used to make large batches that cooked forever and now I have a the same delicious taste in a short time.
Martha Stewart Member
Rating: 4 stars
07/02/2017
Made this using the very small yield of berries from our strawberry patch (slightly less than a quart before hulling). Trimmed & cut up by hand, reduced sugar to 1/4 cup + teaspoon or so and a little more than 1 Tablespoon of fresh squeezed lemon juice. Used a lg. skillet and cooked med-high heat for full 10 minutes per recipe~ perfection!
Martha Stewart Member
Rating: Unrated
06/26/2017
I'm in the UK what's a quart
Martha Stewart Member
Rating: Unrated
06/26/2017
Coud be frozen?
Martha Stewart Member
Rating: Unrated
06/09/2017
Super quick and easy! Best of all, simple ingredients and real strawberry taste! Scrumptious!!
Martha Stewart Member
Rating: 5 stars
05/27/2017
This was so easy! Bought strawberries that were too ripe for us. Followed the instructions and got strawberry jam. Make sure to use the large skillet, stir frequently, scraping the sides with a rubber spatula. Mine started thickening at the 8 minute mark but let it go for the full 10 minutes. Came out perfect. Thanks, Martha!
Martha Stewart Member
Rating: Unrated
07/10/2015
This recipe worked well for me. I encourage the use of a large skillet as directed, and I cooked mine a few minutes longer - I think both of these tips helped me achieve the consistency I was looking for. Yum!
Martha Stewart Member
Rating: 5 stars
09/05/2013
I used a 1/4 cup of sugar instead of half and chopped the strawberries by hand. The jam was runny like syrup until I refrigerated it. After refrigeration it has the consistency of strawberry preserves and is very tasty.
I've made this multiple times and it always turns out delicious. To lend the strawberries a bit of depth I've also added 1 tbs of raspberry jam or preserves turns out delicious with a bit less forceful strawberry flavor.
Martha Stewart Member
Rating: Unrated
04/09/2013
This came at the perfect time! There was a sale at the store for 4lbs of strawberries! I was wondering what I was going to do with all of them. I knew we couldn't eat them all by the time they went bad. Thanks for the recipe!
I let the mixture bubble over and then I started stirring frequently and set the timer for 8 minutes stirring constantly. It turned into a perfect jam consistency!
I am going to get some more jars and make the rest and give them as gifts!
Martha Stewart Member
Rating: Unrated
04/03/2013
I have played with the recipe a little I puréed the berries instead of chunky (a personal prefrence) and made it with 1/4 cup stevia instead of sugar, to thinken the jam I added 2 tablespoons od corn starch. This is the third time that I have made and I love it. I will never buy from the store again!
Martha Stewart Member
Rating: Unrated
04/03/2013
In response to reviewers comments about being too runny, perhaps you needed to cook it longer in order to evaporate more liquid. Also did you use a skillet instead of a small pot? The skillet spreads out the ingredients which also aids in evaporation and helps with thickening.
Another quick and easy way to make strawberry freezer jam with no cooking is by using Certo by Sure Jell. Just strawberries, lots of sugar, lemon juice and the Certo. So good!
Martha Stewart Member
Rating: 2 stars
07/17/2012
I found this to be too runny as well. I wonder if I squeezed in too much lemon. It still taste good!
Martha Stewart Member
Rating: Unrated
07/03/2011
karenuh, Mine turned to syrup too. No idea why.
Martha Stewart Member
Rating: Unrated
04/22/2011
Mine is more like syrup than jam. (I read in another Strawberry Jam recipe than slightly under-ripe berries work best. So maybe next time I won't use freshly picked berries. For now, I'll be enjoying this on pancakes. :) It's delicious!
Martha Stewart Member
Rating: Unrated
04/22/2011
I used fresh picked strawberries to make this jam today. Any idea why it is more like syrup than jam? Guess I'll be using it on pancakes.
Martha Stewart Member
Rating: Unrated
06/09/2010
I'm not sure why, but mine comes out runny, more like a sauce.
Martha Stewart Member
Rating: Unrated
06/07/2010
This is super easy and tasty. I love it!
Martha Stewart Member
Rating: Unrated
06/06/2010
Just used this to create some Mullberry Jam from our tree. Great.
Martha Stewart Member
Rating: Unrated
05/27/2010
I have shared this recipe with many people. It really is SO EASY! A friend gave me tons of strawberries from her garden. I had more than I could eat before they would be wasted. This recipe came along and Voila! Fresh, organic (in my case) jam! NUM
Martha Stewart Member
Rating: Unrated
05/07/2010
This is fantastic! Love it and so easy to make.
Will have jam all year round.
Martha Stewart Member
Rating: Unrated
09/16/2009
This is so easy! I love to make this with my girls, age 6 and 9. We like to keep it a little bit chunky, and throw in a few blackberries or blueberries... YUM!
Martha Stewart Member
Rating: 5 stars
05/16/2019
Really easy and good. I wanted it a little tart so I added one fresh lemon and one lime juice. And since I have frozen blueberries I added it as well. So it’s become a strawberry blueberry jam. Adjust sugar per your taste. Better than store bought.
Rating: 5 stars
Rating: 5 stars
08/23/2018
I made this recipe tonight with a few changes. First, I had almost 2 qts of fresh berries. Second, I sliced them by hand then smashed them with a potato masher while cooking until I was happy with the texture. Third, I increased the sugar to 3/4c initially and added almost another 1/4c while cooking. Some of my berries where very ripe and some not so much. I added 3 TBS of lemon juice. I also cooked my berries much longer than directed. I like my jam thick and spreadable with little chunky bits. I achieved this by cooking the jam longer and reduced it until it was thick enough that when I drug my spatula through it it didnt move to try and fill in. I ended up with 1 pint and a 1/2 pint from starting with 7 cups. I would have had almost triple the finished product had I cooked in less, again, personal choice. In the end, it is fantastic. Not overly sweet and little tart and wonderful strawberry flavor. It's a keeper! Thanks for Sharing
I made this recipe tonight for the first time. I usually use sure jell or pectin as a thickener but chose to cook the berries until the jam was thick enough that when I pulled a spatula through it, it didnt move to fill in the line I just made. I do this alot when making jam because sometimes it wont set up enough when cooked and can be a little on the runny side. I hand slice my berries and then mash them to the desired consistency with a simple potato masher during cooking. I had 7 cups of sliced fruit so it was almost double the recipe. I added 3/4 cup sugar and 3 TBS fresh lemon juice and a pinch of salt!
Rating: 5 stars
08/07/2018
Love this recipe! Now when our young grandson comes over and I ask him if he wants jelly, he asks if it is homemade! Great recipe. Adding blueberries to the strawberries today.
Rating: Unrated
08/12/2017
I made it with one pound of strawberries, one cup of sugar and 2 tablespoons of fresh lemon juice. Cooked it to 220 degrees and it is delicious. I used to make large batches that cooked forever and now I have a the same delicious taste in a short time.
Rating: Unrated
Rating: 4 stars
07/02/2017
Made this using the very small yield of berries from our strawberry patch (slightly less than a quart before hulling). Trimmed & cut up by hand, reduced sugar to 1/4 cup + teaspoon or so and a little more than 1 Tablespoon of fresh squeezed lemon juice. Used a lg. skillet and cooked med-high heat for full 10 minutes per recipe~ perfection!
Rating: 4 stars
Rating: Unrated
06/26/2017
I'm in the UK what's a quart
Coud be frozen?
Rating: Unrated
06/09/2017
Super quick and easy! Best of all, simple ingredients and real strawberry taste! Scrumptious!!
Rating: 5 stars
05/27/2017
This was so easy! Bought strawberries that were too ripe for us. Followed the instructions and got strawberry jam. Make sure to use the large skillet, stir frequently, scraping the sides with a rubber spatula. Mine started thickening at the 8 minute mark but let it go for the full 10 minutes. Came out perfect. Thanks, Martha!
Rating: Unrated
07/10/2015
This recipe worked well for me. I encourage the use of a large skillet as directed, and I cooked mine a few minutes longer - I think both of these tips helped me achieve the consistency I was looking for. Yum!
Rating: 5 stars
09/05/2013
I used a 1/4 cup of sugar instead of half and chopped the strawberries by hand. The jam was runny like syrup until I refrigerated it. After refrigeration it has the consistency of strawberry preserves and is very tasty.
I've made this multiple times and it always turns out delicious. To lend the strawberries a bit of depth I've also added 1 tbs of raspberry jam or preserves turns out delicious with a bit less forceful strawberry flavor.
Rating: Unrated
04/09/2013
This came at the perfect time! There was a sale at the store for 4lbs of strawberries! I was wondering what I was going to do with all of them. I knew we couldn't eat them all by the time they went bad. Thanks for the recipe!
I let the mixture bubble over and then I started stirring frequently and set the timer for 8 minutes stirring constantly. It turned into a perfect jam consistency!
I am going to get some more jars and make the rest and give them as gifts!
Rating: Unrated
04/03/2013
I have played with the recipe a little I puréed the berries instead of chunky (a personal prefrence) and made it with 1/4 cup stevia instead of sugar, to thinken the jam I added 2 tablespoons od corn starch. This is the third time that I have made and I love it. I will never buy from the store again!
In response to reviewers comments about being too runny, perhaps you needed to cook it longer in order to evaporate more liquid. Also did you use a skillet instead of a small pot? The skillet spreads out the ingredients which also aids in evaporation and helps with thickening.
Another quick and easy way to make strawberry freezer jam with no cooking is by using Certo by Sure Jell. Just strawberries, lots of sugar, lemon juice and the Certo. So good!
Rating: 2 stars
07/17/2012
I found this to be too runny as well. I wonder if I squeezed in too much lemon. It still taste good!
Rating: 2 stars
Rating: Unrated
07/03/2011
karenuh, Mine turned to syrup too. No idea why.
Rating: Unrated
04/22/2011
Mine is more like syrup than jam. (I read in another Strawberry Jam recipe than slightly under-ripe berries work best. So maybe next time I won't use freshly picked berries. For now, I'll be enjoying this on pancakes. :) It's delicious!
I used fresh picked strawberries to make this jam today. Any idea why it is more like syrup than jam? Guess I'll be using it on pancakes.
Rating: Unrated
06/09/2010
I'm not sure why, but mine comes out runny, more like a sauce.
Rating: Unrated
06/07/2010
This is super easy and tasty. I love it!
Rating: Unrated
06/06/2010
Just used this to create some Mullberry Jam from our tree. Great.
Rating: Unrated
05/27/2010
I have shared this recipe with many people. It really is SO EASY! A friend gave me tons of strawberries from her garden. I had more than I could eat before they would be wasted. This recipe came along and Voila! Fresh, organic (in my case) jam! NUM
Rating: Unrated
05/07/2010
This is fantastic! Love it and so easy to make.
Will have jam all year round.
Rating: Unrated
09/16/2009
This is so easy! I love to make this with my girls, age 6 and 9. We like to keep it a little bit chunky, and throw in a few blackberries or blueberries... YUM!
All Reviews for Quick Strawberry Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Quick Strawberry Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
