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Strawberry Jam

Alice Gao

Yield: Yields 6 half-pint jars

Spread this jam on bread with almond butter for a delicious PB&J. Try adding 1/4 cup balsamic vinegar during the last 3–4 minutes of cooking the fruit. Be careful not to overcook the jam, or it will taste caramelized.

This recipe is excerpted from Better from Scratch. Read our review.


  • 8 cups strawberries, hulled and halved
  • 2 lb. cherries, pitted and roughly chopped
  • 2-1/2 cups sugar
  • 1/2 cup fresh lemon juice


  • In a large nonreactive bowl, gently toss together the strawberries, cherries, and sugar. Cover and let stand at room temperature for 1–2 hours.
  • Have ready 6 sterilized jars and their lids. Place 2 or 3 small plates in the freezer.
  • Transfer the fruit mixture to a large nonreactive saucepan and add the lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, stirring frequently, for 10 minutes. Remove from the heat. Drop 1 teaspoon of the jam on a chilled plate; if it sets as it cools, the jam is ready. If not, return the pan to the heat and boil the jam for a few minutes longer, then test again.
  • Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Slide a metal chopstick or other thin tool down the side of each jar, between the glass and the jam, four or five times. This will release any air bubbles. Adjust the headspace, if necessary. Wipe the rim of each jar clean and seal tightly with a lid.
  • Store the jars in the refrigerator for up to 1 month.


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Reviews (3 reviews)

  • ninamarie | 07/03/2020

    Cherries and strawberries can ripen together based on area and weather. Normally in our neck of the woods, the imported cherries arrive after the local strawberry harvest. But strawberries are so late this and last year, they are available together.

  • Justbake | 07/19/2019

    I thought this was a good, very easy to make jam. The flavor is a little more cherry forward, I quartered the recipe so maybe my strawberry measurement was off some. In hindsight I would have chopped my cherries a little smaller since they don’t cook down as much. It took 13 minutes of cooking to reach the correct consistency.
    In regards to a previous comment, in the upper north midwest on Lake Superior, we are just now harvesting our strawberries in mid-July while getting in-season cherries from lower Michigan, so this combo works well for me to use up extra fruit before it goes bad.

  • bessieheath | 06/19/2019

    I don't understand this idea at all. Strawberries and cherries aren't ready at the same time, so why are we trying to make a jam with them together? Jam is a delightful way to preserve fruits _in_season. Choose things that are in season together!

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