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As delicious as fresh jam is, you don't always want a freezer full of it. This easy recipe makes just enough for you and for a gift.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary test

total:
2 hrs 30 mins
Yield:
Makes 4 cups (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix all ingredients in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 1/2 hours.

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  • Chill jam in airtight containers up to 1 month, freeze up to 6 months, or process according to Sunset canning methods (sunset.com/canning).

  • MAKE IT YOUR OWN

  • Try these variations:

  • Rose: Stir in 2 to 2 1/2 tsp. rose water at the end.

  • Rhubarb: Replace 1 lb. straw­berries with chopped rhubarb.

  • Black pepper: Simmer berries with 2 tsp. crushed peppercorns.

Nutrition Facts

83 calories; calories from fat 2%; protein 0.4g; fat 0.2g; carbohydrates 21g; fiber 1.1g; sodium 24mg.
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