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Strawberry Jam in a Jiffy

 Strawberry Jam in a Jiffy
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
36 ServingsPrep: 20 min. + standing Cook: 10 min. + standing


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


  • Rinse five 1-cup freezer-safe containers and lids with boiling water.
  • Dry thoroughly. 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.
  • 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.)
  • 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.
  • 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.
Nutritional Facts: 2 tablespoons equals 91 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium,

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Strawberry Jam in a Jiffy (continued)

Nutritional Facts: 23 g carbohydrate, trace fiber, trace protein.