Quick Strawberry Jam

Easy strawberry jam in a glass jar served with a silvere spoon.

5 from 2 reviews

With just 3-ingredients, this Quick Strawberry Jam recipe is a game-changer, offering a burst of fruity sweetness in every spoonful. Whether you spread it on toast, dollop it on vanilla ice cream, or swirl it into oatmeal, this jam is sure to become a staple in your kitchen.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 88kcal

Author: Donya Mullins

Equipment

Ingredients

2 cups strawberries , hulled
⅓ cup sugar
1 tablespoon fresh lemon juice

Instructions

Place hulled, sliced strawberries in a food processor or blender. Process until smooth or slightly chunky according to the texture you like.
In a medium sauce pan, add strawberries, sugar and lemon juice. Over med-high heat, bring to a boil, about 10 minutes. You will notice when the mixture has thickened.
Pour into a jar and let cool at room temperature. Cover the jar with a lid and store in the fridge for up to 10 days or freeze for up to 3 months.

Video

Notes

To use frozen strawberries: Let them thaw in the fridge the night before and then drain off any excess liquid.
To freeze: Transfer the cooled jam into freezer-safe containers or jars and freeze for up to 3 months. To serve, place it to the refrigerator and let it thaw overnight. Once thawed, give it a good stir before using to redistribute any separated juices.

Nutrition