Quick and Easy Strawberry Jam

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Sweet, glossy, and bursting with vibrant flavor, this Quick and Easy Strawberry Jam is a must-have for your breakfast table or dessert topping collection. Made with just a handful of ingredients, this homemade jam offers a beautiful balance of tangy strawberries and rich, syrupy sweetness—without the fuss of complicated canning. It’s the kind of recipe that captures the taste of summer in a spoonful, whether you’re slathering it on warm toast, spooning it over yogurt, or adding a dollop to fresh-baked scones.

Perfect for beginners and busy cooks alike, this strawberry jam comes together quickly on the stovetop and sets beautifully as it cools. You don’t need any fancy equipment or pectin—just fresh or frozen strawberries, a touch of citrus, and sugar. The result is a naturally thick, chunky jam that lets the flavor of real fruit shine through. Whether you’re looking for a charming homemade gift or a delicious topping that elevates your everyday meals, this recipe delivers simplicity and flavor in every bite.

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Ingredients for Quick and Easy Strawberry Jam

• 2 cups fresh strawberries (hulled and halved) or frozen strawberries, thawed
• 1 cup granulated sugar
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon lemon zest (optional, but adds brightness)
• 1/4 teaspoon salt (enhances the fruit’s natural sweetness)

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Step 1: Prep the Strawberries

Start by rinsing your strawberries thoroughly. Remove the green tops and slice the berries in halves or quarters depending on their size. If using frozen strawberries, let them thaw completely and drain excess liquid. Gently mash the strawberries with a fork or potato masher—this helps release juices and jumpstarts the cooking process.

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Step 2: Combine Ingredients

Place the mashed strawberries into a medium saucepan. Add in the granulated sugar, lemon juice, lemon zest (if using), and salt. Stir everything together until the strawberries are evenly coated and the mixture begins to look glossy.

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Step 3: Simmer and Stir

Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking. Continue to simmer the jam for 15 to 20 minutes. You’ll notice the strawberries start to break down further and the mixture will gradually thicken. Keep an eye on the texture—you’re looking for a jammy consistency that coats the back of a spoon.

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Step 4: Check the Thickness

To test if the jam is ready, spoon a small amount onto a chilled plate and let it sit for a few seconds. Drag your finger through the center—if it leaves a clear path, your jam is done. If not, continue cooking for another 2–3 minutes and test again.

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Step 5: Cool and Store

Once the jam reaches your desired thickness, remove the pan from heat. Let it cool for about 10–15 minutes before transferring it to a clean glass jar or airtight container. The jam will continue to thicken slightly as it cools. Store in the refrigerator and enjoy within 2–3 weeks.

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Storage Instructions

After cooking and cooling, transfer your Quick and Easy Strawberry Jam into sterilized glass jars or any airtight container. Store it in the refrigerator, where it will stay fresh for up to 3 weeks. If you want to extend its shelf life, the jam can be frozen for up to 3 months—just make sure to leave about 1/2 inch of space at the top of the container for expansion.

For longer storage without freezing, you can process the jars in a water bath canner for 10 minutes (adjusting for altitude), but this is optional and not required for refrigerator jam.

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Estimated Nutrition (Per Tablespoon Serving)

• Calories: 45
• Carbohydrates: 12g
• Sugar: 11g
• Fat: 0g
• Protein: 0g
• Fiber: 0.5g
• Sodium: 10mg

Note: These values are approximate and can vary based on the specific ingredients used.

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Frequently Asked Questions

What if I don’t have lemon juice?

Lemon juice helps preserve the jam and enhances the strawberry flavor. If you don’t have fresh lemon juice, bottled will work in a pinch. You can also substitute with a small amount of vinegar.

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Can I use frozen strawberries?

Yes! Frozen strawberries work wonderfully in this recipe. Just thaw and drain them first to remove excess liquid.

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Do I need to use pectin?

No pectin is needed. The natural pectin in strawberries, combined with sugar and lemon juice, creates the perfect thick consistency.

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How can I make it less sweet?

You can reduce the sugar slightly, but keep in mind that sugar also helps with thickening and preservation. Try starting with 3/4 cup if you prefer a milder sweetness.

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How do I know when the jam is done?

Use the plate test: chill a plate, add a small spoon of jam, and swipe your finger through it. If it leaves a clear line, it’s ready.

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Can I double the recipe?

Yes, but increase the cooking time slightly and stir more frequently to avoid burning or uneven thickening.

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Is this jam safe for canning?

It can be canned using the water bath method, though it’s designed as a refrigerator or freezer jam. Follow standard canning guidelines for best results.

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Can I add other fruits?

Absolutely! Try mixing in raspberries, blueberries, or rhubarb for fun flavor variations.

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