No-Cook Strawberry Jam

1. 1

   In a bowl, whisk the sugar with the pectin.

2. 2

   In a food processor, pulse half of the strawberries until finely chopped, then transfer them to the sugar mixture.

3. 3

   Repeat with the remaining strawberries.

4. 4

   Add the lemon juice, ginger and salt and stir until the sugar is dissolved, 5 minutes.

5. 5

   Spoon the jam into clean glass jars or plastic containers, leaving 3/4 inch of space at the top.

6. 6

   Let the jam stand at room temperature until slightly thickened, 30 minutes.

7. 7

   Refrigerate until the jam is chilled and set, 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.