Strawberry Oven Jam | CUESA

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Strawberry Oven Jam


Margo True, Sunset Magazine food editor and author of The One-Block Feast: An Adventure in Food from Yard to Table (Ten Speed Press, March 2011)

Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam. A slow-cooker yields a jam that is too liquidy. We kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.

Makes: about 1 cup
Time: about 3 hours


2 pints strawberries, hulled
2 tablespoons honey, plus more to taste (optional)
1 tablespoon freshly squeezed lemon juice


1. Preheat the oven to 200°. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape down the sides of the work bowl as needed. Be careful you don’t puree the berries.

2. Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then respreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.

3. Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam.

Make ahead: The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »