Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Quick Strawberry Jam

I’ve always wanted to make my own jam but the process always looked ridiculously time consuming. I mean seriously, many of the recipes seem to suggest that I needed to convert my kitchen into a chemistry lab complete with gloves, thongs and sterilization machines. I’m sure fresh jam created this way is delicious beyond belief, unfortunately I just don’t have the time.

Now this recipe – blows the top off of making mouth-watering homemade jam. It doesn’t get any easier than cleaning and pureeing the strawberries, boiling the ingredients and allowing it to cool. All this done in about 20 minutes. With the berry season in full force and this recipe in hand, there really is no reason to eat store bought jams and fruit spreads.

Since this recipe doesn’t call for any gelatin or pectin, the jam won’t “jell”. The trick to get a thick spreadable jam is to boil it enough. Refrigeration will make it thicker as well.

This jam will taste good as a topping on most baked things like pancakes, breads, muffins and even some cakes. You can also use it as a topping on yogurt, dry cottage cheese or cheese for a quick sweet snack. I used the recipe at nomorecrohns.com to create the grain free (SCD legal) pancakes in the picture above. Oh this made a heavenly Saturday brunch!

Quick Strawberry Jam

Makes: 3/4 – 1 cup jam
Ready in: 20 minutes


  • 2 cups strawberries
  • 1/4 cup honey
  • 1 tablespoon lemon juice


1. Wash and hull the strawberries. To hull a strawberry use a small sharp knife to cut around the green leafy part of the strawberry in a circular motion.

2. Blend the strawberries using a food processor or blender until its the consistency you desire (smooth, chunky or something in between).

3. Combine the strawberries, honey and lemon juice in a non-stick skillet. Bring to a boil over medium-high heat.

4. Stir often, allowing it to boil for about 10 to 15 minutes until the sauce has reduced and is thick. Serve it warm or allow it to cool and refrigerate.

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3 Responses to Quick Strawberry Jam

  1. Cathy says:

    This looks delicious, I can’t wait to try it. I bet you could freeze extra for non-berry season!

  2. Chelsea says:

    Hello ladies!

    I am completely blown away by this site!!! I am attempting to go sugar free to get back into shape (I’m a professional musical theatre performer, so it’s part if my job) and I just wondering is honey ok!?! I see that it’s in lots of your recipes! So does honey not count in terms of being sugar free???

    Thank you OH SO MUCH!

    • Raj says:

      Hi Chelsea – so glad you liked our site! 🙂 Yes, I do eat honey. When I say “sugar-free” I really mean refined sugar free. The way refined sugar (including high fructose corn syrup) metabolizes in our bodies is kinda crazy! Even how it affects our brains. It’s very different than natural products like honey. If you’re interested in the science you can watch the video I’ve shared on this post: http://flipcookbook.com/2011/04/sugar-free-sunday-april-3-2011/

      The only sweetener I currently eat is honey. I’ve just bought my first bottle of Stevia a couple of weeks ago, but haven’t gotten a chance to really play around with it yet. Will keep you posted on that!

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