Icebox Strawberry Jam

This simple jam doesn't require sterilized jars, a thermometer or a pressure canner. Ripe fruit is simply cooked with honey and spices to create a jam that lasts two weeks in the fridge. It's great with Gramma's Buttermilk Biscuits.


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  • Total Time:
  • Servings: makes 1 cup

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  • 1 pint strawberries, thickly sliced (2 cups)
  • 1/4 cup honey
  • 1/4 teaspoon finely grated lemon zest
  • Small pinch of five-spice powder (optional)
  • Salt and freshly ground pepper

How to make this recipe

  1. In a medium saucepan, combine the strawberries with the honey, lemon zest and five-spice powder and season lightly with salt and pepper. Bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 40 minutes. Let cool, then refrigerate until chilled.

Contributed By Published July 2004

485581 recipes/icebox-strawberry-jam 2013-12-06T23:33:00+00:00 Daniel Orr spring|summer|american|desserts|dips-and-spreads|sauces-and-condiments|basic-easy|healthy|make-ahead|afternoon-tea july-2004,daniel orr,strawberry jelly,easy jam,berry jam,icebox jam recipes,icebox-strawberry-jam 485581

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