Small Batch Strawberry Jam Recipe

Introduction

Making your own small batch strawberry jam is a simple and rewarding way to enjoy fresh berries all year round. This easy recipe yields a sweet, slightly tangy jam perfect for toast, yogurt, or desserts.

Ingredients

• 16 ounces fresh strawberries (stems removed and cut in half)
• 1/2 cup granulated sugar
• 2 tablespoons fresh lemon juice (plus more to taste)
• Dash of coarse kosher salt
• 1/2 teaspoon lemon zest (optional)

Instructions

1. Step 1: Add the sliced strawberries, sugar, 2 tablespoons of lemon juice, and a dash of salt to a 2-quart sauce pot.
2. Step 2: Heat the mixture over medium-high heat and cook for about 5-6 minutes until enough juice is released to partially submerge the strawberries. The sugar should dissolve and the liquid around the berries should be boiling.
3. Step 3: Reduce the heat to medium and let the berries simmer for 10 minutes, stirring occasionally, until softened. Then mash the berries with a potato masher or fork until no large chunks remain.
4. Step 4: Continue cooking the jam for another 30-35 minutes, stirring often to prevent sticking.
5. Step 5: When the bubbles slow and the mixture becomes thick and syrupy, and appears to “breathe” as it simmers, the jam is done.
6. Step 6: Remove the pot from heat. Stir in the lemon zest and add more lemon juice to taste. Allow the jam to cool to room temperature before transferring it to a jar and refrigerating. The jam will thicken as it cools.

Tips & Variations

• Use ripe, fragrant strawberries for the best flavor and natural sweetness.
• Add a vanilla bean or a splash of balsamic vinegar for a unique twist on classic strawberry jam.
• Adjust sweetness by adding more or less sugar based on your taste and the natural sweetness of the berries.
• If you prefer a smoother texture, blend the jam briefly before cooling.

Storage

Store the cooled jam in an airtight jar in the refrigerator for up to 3 weeks. For longer storage, freeze the jam in a freezer-safe container for up to 3 months. Reheat gently before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw and drain excess liquid before cooking to prevent the jam from becoming too watery.

Do I need to add pectin to this recipe?

No, this recipe relies on the natural pectin in strawberries and the reduction process to thicken the jam, so additional pectin is not necessary.

Small Batch Strawberry Jam Recipe

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★★★★★

4.6 from 550 reviews

This small batch strawberry jam recipe is perfect for homemade preserves using fresh strawberries, sugar, and lemon juice. It yields a thick, sweet, and slightly tart jam that can be made easily on the stovetop in under an hour, ideal for spreading on toast or adding to desserts.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: Approximately 1 cup of jam 1x
• Category: Condiments
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Jam Ingredients

• 16 ounces fresh strawberries (stems removed and cut in half)
• 1/2 cup granulated sugar
• 2 tablespoons fresh lemon juice (plus more to taste)
• Dash of coarse kosher salt
• 1/2 teaspoon lemon zest (optional)

Instructions

1. Combine Ingredients: Add the sliced strawberries, sugar, 2 tablespoons of lemon juice, and a dash of salt to a 2-quart sauce pot, mixing them evenly.
2. Initial Cooking: Heat the mixture over medium-high heat and cook for about 5-6 minutes until the strawberries release enough juice to partially submerge themselves, the sugar dissolves, and the liquid boils.
3. Simmer and Mash: Reduce the heat to medium and let the berries simmer for 10 minutes to soften, stirring occasionally. Then use a potato masher or fork to mash the berries until there are no large chunks remaining.
4. Cook to Thicken: Continue cooking the jam for an additional 30-35 minutes, stirring often to prevent sticking and to ensure thickening.
5. Check Consistency: The jam is ready when the bubbles slow down and become thick and syrupy, and when the mixture appears to be ‘breathing’ during simmering.
6. Finish and Cool: Remove the pot from the heat, stir in the lemon zest and additional lemon juice to taste, then allow the jam to cool to room temperature before transferring it to a jar. Store the jam in the refrigerator; it will thicken further as it cools.

Notes

• Use ripe, fresh strawberries for the best flavor and natural sweetness.
• Adjust sugar amount based on berry sweetness or personal taste.
• Adding lemon juice helps preserve the jam and enhances the flavor.
• Be patient when cooking the jam; slow simmering helps develop thick consistency.
• The jam will set further as it cools and chills in the fridge.
• Store the jam properly sealed in the fridge and consume within a few weeks for optimal freshness.

Keywords: strawberry jam, homemade jam, fresh strawberry preserves, small batch jam, stovetop jam recipe, easy jam