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Strawberry Jam

Jar of Strawberry jam

We offer to you the following three variations of sweet strawberry jam, two that use just strawberries and sugar, the other a bit more complex but well worth the effort with the inclusion of white grape juice.


4 cups halved strawberries
1/2 cup concentrated white grape juice
2-1/2 tablespoons lemon juice
1/4 teaspoon grated lemon rind
1-1/2 tablespoon unflavored gelatin (1-1/2 envelopes)


Place berries juices and lemon rind in saucepan. Mash berries slightly to release juice; heat to boiling. Sprinkle with unflavored gelatin. Remove from heat.

Skim and pack jam into hot jars with hot lids. Cool to room temperature before freezing.

Because this is stored in the freezer, you may use any airtight, leakproof freezer container for storage, even plastic containers.

Nutrition Information

Recipe makes 8 cups.

Variation II: Strawberry Jam

2 quarts of strawberries, crushed
6 cups sugar

Combine berries and sugar in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves.

Cook rapidly until thick, about 40 minutes.

As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps.

Process 15 minutes in boiling water. Yield: about 4 pints.

Variation III: Eleven Minute Strawberry Jam

3 cups strawberries
3 cups sugar

Put the strawberries in a pan. Add 1-cup of sugar. Bring to a boil and boil for four minutes. Add the second cup of sugar and boil again for four minutes. Add the third cup of sugar and boil for three minutes. Remove from stove, cool, stir occasionally. Pour in jars and seal.

Strawberry Compote

On a sheet pan, toss 2-1/2 cups halved strawberries, 1 sliced serrano chile, 1 chopped shallot, 1 tablespoon honey, 1 tablespoon olive oil and 1/2 teaspoon salt and black pepper. Heat oven to 425 degrees. Bake until berries release juices, 8 to 12 minutes. Stir in 4 teaspoons lime juice and serve with roasted pork or fish.

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