Martha Stewart Jam Recipe

This glossy, fresh Martha Stewart Jam Recipe is made with just strawberries, sugar, and lemon juice and is ready in under 20 minutes. The magic happens when the bubbling mixture in the skillet suddenly slows down and turns into a thick, jewel-toned spread. I love how this method skips the all-day canning process for instant gratification.

The Secret To Getting It Right

I used to think making homemade jam required a massive copper pot and an entire Sunday afternoon, but this skillet technique changed everything for me. The real secret here is surface area—by using a wide skillet instead of a deep pot, the water evaporates incredibly fast, concentrating the fruit flavor in record time.

My first attempt failed because I used a small saucepan, which meant the berries just stewed instead of setting. Once I switched to a 12-inch skillet, the mixture thickened perfectly in just ten minutes, retaining that bright, fresh strawberry taste that often gets lost in long-cooked preserves.

Martha Stewart Jam Recipe Ingredients

• 1 quart (about 1 ¼ pounds) fresh strawberries, hulled.
• 1/2 cup granulated sugar (increase to 3/4 cup if berries are tart).
• 2 tablespoons fresh lemon juice (do not use bottled).

How To Make Martha Stewart Jam Recipe

1. Prep the Berries: Pulse the hulled strawberries in a food processor until they are coarsely chopped but still have some texture. Alternatively, mash them by hand for a more rustic chunkiness.
2. Combine Ingredients: Transfer the chopped berries to a large, wide skillet (10 to 12 inches) and stir in the sugar and lemon juice until well combined.
3. Boil the Mixture: Place the skillet over medium-high heat and bring the mixture to a full boil, stirring frequently to prevent sticking.
4. Cook Until Set: Continue cooking for about 9 to 10 minutes. The jam is ready when the bubbles completely cover the surface, the mixture looks glossy, and a trail remains when you drag a spoon through it.
5. Cool and Store: Remove from heat immediately and transfer to a clean jar or heat-proof container. Let it cool completely before sealing and refrigerating.

Recipe Tips

• Don’t skip the lemon: The acid in lemon juice interacts with the natural pectin in the fruit to help it set, so it is chemically necessary, not just for flavor.
• Watch the foam: If a lot of foam rises to the top during boiling, skim it off with a cold metal spoon for a clearer, jewel-like finish.
• Check the set: If you are unsure if it is ready, put a teaspoon of jam on a frozen plate; if it wrinkles when you push it with your finger, it is done.

What To Serve With Strawberry Jam

This fresh jam is perfect swirled into plain Greek yogurt or oatmeal for a quick breakfast upgrade. It also pairs beautifully with salty cheeses like brie or goat cheese on a cracker for an easy appetizer.

How To Store

This is a refrigerator jam, not a shelf-stable canning recipe. It will stay fresh in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 3 months.

FAQs

Can I use frozen strawberries?
Yes, but they will release more water, so you may need to cook the mixture for an extra 3-5 minutes to reach the right consistency.

Why is my jam runny?
It likely didn’t cook long enough to evaporate the water, or the skillet wasn’t wide enough. You can put it back on the heat for another few minutes to thicken.

Can I double this recipe?
It is better to make it in single batches because doubling the volume in the skillet reduces the evaporation rate and prevents a quick set.

Nutrition

• Calories: 45 kcal (per 2 tbsp)
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 1mg
• Total Carbohydrate: 11g
• Protein: 0.5g

Try More Recipes:

• Martha Stewart Chocolate Zucchini Bread Recipe
• Martha Stewart Quiche Lorraine Recipe
• Martha Stewart French Toast Casserole Recipe