Return to Content

Prize-Winning Strawberry Jam

Prize-Winning Strawberry Jam
8 votes, 3.75 avg. rating (75% score)
Prize-Winning Strawberry Jam

Yield: Makes 3 or 4 pints.

This prize-winning strawberry jam recipe has won awards for Mrs. Gilbert at the Dixie Classic Fair and the Stokes Fair. 1983 First Prize.


  • 2 quarts slightly crushed strawberries
  • 6 cups sugar
  • 2 tablespoons lemon juice


Mix berries and sugar and cook rapidly for about 20 minutes, stirring occasionally. Add lemon juice and cook about 10 minutes longer, or until thick. Pour into sterilized jars to within 1/4 inch of the top. Put on jar lids and screw the metal bands tight. Process in a boiling-water bath for 10 minutes.

Updated Thursday, July 15th, 2004

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

4 Responses to Prize-Winning Strawberry Jam

  1. Anonymous August 23, 2004 at 10:54 am #

    This would have been an excellent recipe but the newer no-cook jam recipes have the best taste and just can’t be beat for taste.

  2. Anonymous May 21, 2005 at 8:42 pm #

    Excellent flavor. However, after several batches, I would ony recommend this for an ice-cream topping or to top pancakes. It does not thicken well, it is too runny for jam.

  3. Beryl Willson August 2, 2005 at 11:47 am #

    Have made this jam twice, second time got my timing a little wrong (not as long as recipe says),but found it set better and not so runny. A very tasty jam. From Beryl Willson, an English reader.

  4. Anonymous September 14, 2005 at 11:41 am #

    If you find it too runny, just add some cornstarch mix with a bit of water. It will thicken the jam and will not alter the taste at all.

Leave a Reply

Comments maybe edited for length and clarity.