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
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
7UP Cake With Lemony Glaze
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.
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.
10-Minute Bone Broth Soup
With a gingery egg drop, lots of kale, and toast on the side.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.