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Strawberry Jam in a Jiffy Recipe

Strawberry Jam in a Jiffy Recipe

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 YIELD:36 servings


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


  • 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.

Nutritional Facts

2 tablespoons equals 91 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 23 g carbohydrate, trace fiber, trace protein.

Reviews for Strawberry Jam in a Jiffy

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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!"

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."

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."

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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