Strawberry Cinnamon Jam

A delicious jam of strawberries and cinnamon that will be perfect for the holidays, summer picnics, or on baked goods any time of the year.
Total Time 1 hr


  • Silicone Spoon
  • 2 qt Pot
  • Food Processor
  • Spoons


  • 1 lb Strawberries
  • tbsp Lemon Juice
  • 2 cups Sugar
  • ½ tsp Ground Cinnamon


  • Place several silverware spoons in the freezer. These will help test the jam cosistancy later.
  • Cut all the red off on the strawberries, leaving the stem and white cores to dispose of as this will make a richer strawberry flavor.
  • Put the strawberries in the food processor for about 20 sec. until all the big chunks of strawberries are gone.
  • Add strawberries puree to a 2qt saucepan on almost half heat.
  • Add lemon and cinnamon. Stir well.
  • Once the puree starts bubbling, stir and after you stir the puree is still bubbling then add the sugar.
  • Keep on heat while stirring frequently.
  • Scrape off any foam that forms as this will mess up the jam consistancy.
  • Grab one of the spoons out of the freezer and put a couple of drops on it. Let it cool for about 1 min. Using a clean finger divide the jam on the spoon in half. If the jam seperates and stays seperated then the jam is ready. If the jam goes back together it needs a couple more minutes. Repeat process with spoons from freezer until jam stays divided.
  • Using a funnel, pour jam from pot into jam jars.
  • Let cool completley before trying.
  • Refridgerate when cool or bathe in a hot water bath for shelf stable jams. See the link for the how to:
Keyword cinnamon, jam, strawberry