Skip to main content
Epicurious
Self

My Mother's Strawberry Jam

By Zooey Deschanel

3.8

(1)

Recipe information

  • Yield

    Makes about 3 1/2 cups

Ingredients

3 pints strawberries, hulled
1/2 cup sugar cubes (important to use sugar cubes; it's the best sugar for jam, according to my mother)

Preparation

  1. Cook berries in a heavy pan over low heat, stirring every 15 minutes, until jamlike in consistency, about 3 hours. Add sugar, using more (up to 3/4 cup) if you like your jam sweeter, and stir until dissolved. Transfer jam to a jar, let cool and refrigerate. It's a fresh jam, so keep it refrigerated for no more than 2 weeks. Makes about 3 1/2 cups.

TagsJamSpreadsStrawberryBerryFruitBreakfastBrunchDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerMake AheadSimmerSelf
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.