Paula Deen Strawberry Jam

Paula Deen strawberry jam is an easy homemade fruit jam made with fresh strawberries, sugar and pectin, ready in 1 hour. Try this simple strawberry preserves recipe for Sunday dinner or the holiday table, since it's small-batch and great spooned over warm biscuits.

Stir gently over medium-low heat for the full 20 minutes, because that is when the berries break down and the pectin sets the jam. Pull it off early and you end up with a loose strawberry syrup instead of a spreadable jam.

She keeps this a small batch with only three ingredients, so there is no long canning marathon and no lemon juice to measure. Get the jars washed and boiled before you start the fruit, since hot jam goes into hot jars and waiting around is where people slip up.

Paula Deen Strawberry Jam

0.0 from 0 votes

Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

30

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

110

kcal

Sliced strawberries cook down with sugar and pectin into a thick, glossy, spreadable jam in about 20 minutes. Gentle stirring keeps the fruit soft and chunky instead of scorched.

Ingredients

• 4 cups sliced strawberries
  

• 4 cups sugar
  

• 1 packet pectin
  

Directions

• Sterilize the jars: Wash your glass jars and lids in hot, soapy water, then rinse them well. Boil them in a large saucepan covered with water for 15 minutes, using sterilized tongs to lift them out.
• Combine the ingredients: Add 4 cups sliced strawberries, 4 cups sugar and 1 packet pectin to a medium saucepan over medium-low heat. Stir to coat the berries so the sugar starts pulling out their juice.
• Cook the jam: Stir gently as the strawberries break down and begin to thicken. Keep it going for 20 minutes, so the jam turns glossy and spreadable.
• Cool and jar: Let the jam cool a bit, then spoon it into your sterilized jars. Remember that hot preserves go into hot jars, so fill them straight from the sterilizing step.
• Store the jars: Seal the jars with their lids and let them cool completely. Follow any canning and processing instructions and USDA guidelines if you want to can the jars for long-term storage.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Ball regular mouth mason jars, 12 pack, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen strawberries for this jam?

Yes, thaw them first and slice them so you measure about 4 cups. Frozen berries release extra liquid, so you may need a few more minutes at the stove to get the jam to thicken.

How long does this strawberry jam last?

The recipe cools and stores the jam in jars, so keep it in the refrigerator and use it within a few weeks. For longer shelf life you need to process the jars following the USDA canning guidelines.

Can I cut back on the sugar?

I would not here, since the sugar works with the pectin to set the jam and helps it keep. Using less can leave you with a runny jam, so pick a low-sugar pectin if you want to go that route.

Do I have to sterilize the jars?

Yes, clean sterilized jars are the first step of preserving, and they keep the jam in good condition. Boil the jars and lids for 15 minutes and handle them with sterilized tongs.

What is the most common mistake with homemade strawberry jam?

Pulling it off the heat too soon is the big one, because the jam needs the full 20 minutes to thicken. Walking away from the pot is the other, since the sugary fruit can scorch on the bottom.