10 minutes


1-2 hours


1 3/4 c



That’s My Jam: Strawberry Season

It’s berry season, ya’ll — turn your fruit into summer jam.
  • 1 quart strawberries
  • 1/2 c sugar
  • 2 tbsp fresh lemon juice
  • food processor
  • large skillet
  • sealable glass container


  • Wanna skip the food processing? To jam out the Old School way, finely chop the strawberries and add them to a stockpot in alternating layers with the sugar. Let stand overnight, then proceed with the recipe as-is.
  • Jam turn out a little runny? To thicken this pectin-free recipe, add 2 tbls cornstarch to the skillet and stir well.
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Bright red flats of strawberries have started hitting grocery store shelves and farmers market stalls, indicating that summer is, in fact, here in full force. Do as the pros do and make that loving feeling go a long way — grab a flat and get to jamming.

Lesson Plan

  1. Add whole, de-stemmed strawberries (slightly under-ripe berries work best) to your food processor and process until coarsely chopped.
  2. Transfer strawberries to a large skillet and stir in sugar and lemon juice. This is an important step, as the skillet spreads out the ingredients, helps evaporation, and aids the thickening process.
  3. Fire up skillet and cook over medium-high heat, stirring frequently, until jam is thick and bubbles completely cover the surface, roughly 10 minutes.
  4. Transfer jam to a sealable glass container and let cool to room temperature.
  5. To store, seal jar and refrigerate for up to 10 days.
(Adapted from Martha Stewart.)