Strawberry Jam Recipe with Cornstarch

Prep Time5

Cook Time20

Total Time25

Servings: Servings

Place the strawberries, sugar, salt, and ¼ cup of water in a medium saucepan. If using frozen strawberries, there’s no need to thaw them first.
1 pound strawberries, ¼ cup granulated sugar, ¼ cup water, ¼ teaspoon salt
Cover the pan and cook over medium heat for about 15 minutes, stirring occasionally to prevent the sugar from burning. As the strawberries cook, they’ll soften and release their juices.
In a small bowl, whisk together the remaining ¼ cup of cold water and cornstarch until smooth. Add 1 tablespoon of the slurry to the strawberries and bring the mixture to a simmer, stirring constantly.
¼ cup water, 3 tablespoons cornstarch
Continue adding the slurry 1 tablespoon at a time until the jam reaches your desired consistency. Let the jam boil for 1 to 2 minutes, then remove it from the heat.
Use a potato masher or sturdy spoon to mash the strawberries to your preferred texture. Leave some berries whole if desired.
Let the jam cool to room temperature, then transfer it to a sealable container and store it in the refrigerator for up to 5 days.

You may not need all of the slurry. Use only as much as it takes to get the jam to your desired consistency.
If using fresh berries, taste them before you start and adjust the sugar if needed.
This recipe is NOT intended for canning. The jam can stored in a sealed container, in your fridge, for up to 5 days.

Nutrition Facts

Strawberry Jam Recipe with Cornstarch

Serving Size

2 tablespoon

Amount per Serving

Calories

% Daily Value*

Fat

0.2

Saturated Fat

0.01

Polyunsaturated Fat

0.1

Monounsaturated Fat

0.03

Sodium

Potassium

Carbohydrates

Fiber

Sugar

Protein

0.4

Vitamin A

Vitamin C

Calcium

Iron

0.3

* Percent Daily Values are based on a 2000 calorie diet.