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Strawberry Jam

Every buy a container of strawberries because they look so beautiful but have no idea what you want to do with them? Story of my life. I'm a sucker for beautiful produce. I'll buy it then figure out what to do with it after the fact. This way of shopping may be a little backwards but it's a challenge for me to get a bit creative. Normally i would just add these beautiful little berries into a bowl of yogurt or snack on them during the day but i decided to give them a 5-star treatment and make jam! I don't often make jam or jelly because it can be messy and sometimes a pain to get the right consistency. This recipe is as simple as i could make it with the most flavor payout. If you have more than one pound of berries, simply add additional cook time to reduce down the jam. I also do not provide canning instructions because i did not can mine! I simply let it cool then transferred it to a reusable container. This shortens the shelf life but you won't have to worry about that because the jam is too good to last that long!


Strawberry Jam

1 pound (16 ounces) strawberries, stems removed and quartered

13 oz granulated sugar

Juice of 1 lime


  1. In a medium bowl combine berries, sugar and lime juice. Let sit for about 20 minutes till strawberries start to release some of their juices.

  2. Transfer mixture to a medium saucepan and cook over medium heat for about 15 to 20 minutes. The mixture should reach around 220 degrees and resemble warmed maple syrup. If you don't have a thermometer you can simply use the plate test, which i find to be more accurate.

  3. Place a small plate in the freezer. When you think your jam has thickened enough, remove plate from the freezer, place a small spoonful on the plate and return back to the freezer. Let chill for about 2 minutes then remove and slowly run your finger thru the jam. If the jam wrinkles and holds a line, its ready! If the jam is still too runny and thin, cook for an additional 5 minutes.

  4. Once jam is cooked, transfer to a reusable container and let cool before placing the lid on and storing in the fridge. The jam should last up to two weeks.

*For a full tutorial on how the consistency of the jam should look, head over to my instagram page and check out my Strawberry Jam highlight!

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