Karen's Krazy Kitchen's Note:
I love to make a half batch of Jordan Marsh Strawberry Muffins, which calls for 1/4 pound of strawberries. I am also a pb&j fanatic! I can usually only buy strawberries by the pound. I make this little bit of jam with the left over stawberries to have on hand for a couple of weeks for a few great pb&j sandwiches or to serve on Pb&j Appetizers. I like a very tart jam so you may want to cut back a little on the lemon amounts to suit your taste.
My Private Note
Units: US | Metric
- 1Combine the sliced strawberries and sugar in a medium pot.
- 2Let sit cold for about 15 minutes, stirring once or twice.
- 3Add the lemon juice and zest.
- 4Bring to a boil, drop to a medium simmer and cook uncovered for 15 minutes, stirring occasionally.
- 5After the first 15 minutes of cooking, mash with a potato masher and drop to a low simmer.
- 6Cook for an additional 10 minutes, stirring frequently and keeping an eye on them so they do not brown or stick.
- 7I am making this sound harder than it is but cook tops vary so and I don't want you to have burned jam --.
- 8Remove from heat and let cool for about 20 minutes.
- 9Put in a little jar and continue to cool until room temperature.
- 10Place in the fridge overnight to let it set up.
- 11I'm not an expert but I do feel safe saying it keeps for 2 weeks in the fridge.
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Nutritional Facts for Just a Little Bit of Homemade Strawberry Jam
Serving Size: 1 (109 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 94.3
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.2 mg
- Total Carbohydrate 24.6 g
- Dietary Fiber 2.3 g
- Sugars 20.6 g
- Protein 0.7 g