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Quick Strawberry Jam

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  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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1 quart strawberries, hulled

1/2 cup sugar 

1 tablespoon lemon juice 

2 teaspoons balsamic vinegar 

1/4 teaspoon kosher salt 


  1. Put the strawberries in a food processor and pulse until coarsely chopped. Transfer to a large saute pan along with the sugar, lemon juice, balsamic and salt. Bring to a boil over medium-high heat and cook, stirring frequently, until thickened, 8 to 9 minutes. Transfer the jam to a heat-resistant container and cool to room temperature. Cover and refrigerate for up to 10 days.