{"id":21410,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/quick-and-easy-strawberry-jam\/"},"modified":"2024-09-16T10:35:46","modified_gmt":"2024-09-16T15:35:46","slug":"quick-and-easy-strawberry-jam","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/quick-and-easy-strawberry-jam\/","title":{"rendered":"Strawberry Jam"},"content":{"rendered":"

I remember the first time I made jam. I was intimidated. It seemed so much more science-y than I was used to in the kitchen. I was afraid that if I made a mistake, the recipe for strawberry jam wouldn\u2019t just taste bad, but I\u2019d give someone food poisoning!<\/p>\n

I always tell newbies that 90 percent of the work is preparation, which includes getting all your tools ready and arranged where you want them, plus prepping the produce. The last 10 percent is the actual processing\u2014the part people think is mysterious and intimidating. So, really, you\u2019re already more ahead of the game than you think. I teamed up with Lead Test Cook Nick Iverson to make a batch and show you how easy it is to follow a strawberry jam recipe. So, go grab your fresh-picked strawberries and let\u2019s get started.<\/p>\n

Strawberry Jam Ingredients<\/h2>\n

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