Homemade strawberry jam

Heart Smart Gluten Free Low Sodium

Strawberries are a good source of vitamin C, a known immunity booster!


1 pound fresh strawberries, stems removed and cut in half
1/4 cup sugar
1 teaspoon produce protector (found in canning section at store)


  1. Place strawberries in blender. Blend until smooth. (You can also blend for less time if you prefer a chunkier jam.)
  2. Pour puréed strawberries into medium saucepan. Add sugar and produce protector. Bring to a boil, stirring constantly to prevent burning. Continue cooking to desired thickness.
  3. Pour jam into containers of your choice (glass jars, plastic containers,etc.). Cover loosely with a paper towel and let set on the counter for 12 to 24 hours.
  4. Serve with biscuits, toast or other bread of your choice. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Makes 32 servings


Carb choices per serving: 0

First Published: 11/19/2014
Last Reviewed: 11/19/2014

Don’t have produce protector? You can use 1 tablespoon of lemon juice instead.

homemade strawberry jam label