Strawberry Jam/Sauce

Summary: This is a very loose jam that also makes a great sauce for ice cream.

Yield: ~4 pints


  • 3 pounds fresh strawberries (preferably organic), washed and hulled
  • scant 4 cups sugar
  • 1/3 cup fresh lemon juice
  • grated zest of 1 orange


If you want to can this, versus storing it in the fridge/freezer, fill your canning pot about half full with water and bring to a boil. Get out four pint jars or 7-8 half-pints.

Meanwhile, put the strawberries in a large saucepan over medium heat and cook, mashing with a potato masher or the like, about 8 minutes or until the juice starts flowing and fruit starts breaking down.

Add the sugar, lemon juice and orange zest, and cook until sugar is dissolved and mixture starts to thicken, about 25 minutes. (If you choose to use a gelling agent, this cook time will be much shorter.) Skim off any foam that congregates on the surface.

Once the strawberry jam is ready, ladle carefully into jars, top with lid, wipe any jam spillage and screw the ring on tightly.

Once all jars are full and sealed, place gently into canning pot. If water does not cover the jars, add more until the tops are submerged about an inch. Gently boil/simmer about 10 minutes to seal and sterilize. Store in a cool, dark part of pantry. Once open, keep in fridge.