top of page
  • Katie Stilo

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!

48 views0 comments

Recent Posts

See All


bottom of page