Strawberry Jam in a Jiffy Recipe
Strawberry Jam in a Jiffy Recipe photo by Taste of Home

Strawberry Jam in a Jiffy Recipe

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Most people put jam on homemade biscuits, but not me. I love slathering a little butter and this amazing strawberry jam on a piping hot piece of cornbread just out of the oven; it's pretty incredible. —Michelle Roberts, Senior Culinary Specialist, Taste of Home Cooking School
TOTAL TIME: Prep: 20 min. + standing Cook: 10 min. + standing
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + standing Cook: 10 min. + standing
MAKES: 36 servings

Ingredients

  • 4 cups fresh strawberries, hulled
  • 4 cups sugar
  • 3/4 cup water
  • 1 package (1-3/4 ounces) powdered fruit pectin

Nutritional Facts

2 tablespoons: 91 calories, trace fat (trace saturated fat), 0mg cholesterol, trace sodium, 23g carbohydrate (23g sugars, trace fiber), trace protein

Directions

  1. Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry completely. Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in sugar; let stand 10 minutes, stirring occasionally.
  2. In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil 1 minute longer. Add to strawberry mixture, stirring until sugar is dissolved, about 3 minutes. (A few sugar crystals may remain.)
  3. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
  4. Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: 4-1/2 cups.
Originally published as Strawberry Jam in a Jiffy in Taste of Home June/July 2014

Reviews for Strawberry Jam in a Jiffy

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 13, 2016

"This recipe is exactly the same recipe in a box of Sure-Jell! Made it for years."

MY REVIEW
Reviewed Jun. 21, 2015

"Excellent! Better than any jam I've bought in the grocery store. Tastes so fresh, bright color, delicious, and so easy to make! This recipe is a KEEPER!"

MY REVIEW
Reviewed Jun. 16, 2015

"Wow, Pythonesk, submit a 1 star review just because you don't read the recipe properly. I will give 5 starts just to try to balance the scale."

MY REVIEW
Reviewed Apr. 29, 2015

"Pythonesk, 4 cups of whole berries crushed down will come close to the 2 cup measurement. You might have a bit of crushed berries leftover after crushing them."

MY REVIEW
Reviewed Apr. 29, 2015

"Why does this call for 4 cups of strawberries, but only 2 are mentioned in the text of the recipe????"

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