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Easy Small-Batch Strawberry Jam Recipe Perfect for Homemade Goodness

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A quick and simple small-batch strawberry jam recipe that captures the essence of summer with fresh strawberries, sugar, and lemon juice. Perfect for homemade goodness without the fuss or intimidating quantities.

Ingredients

Scale
  • 1 pound (450g) fresh strawberries, hulled and chopped into bite-sized pieces
  • ¾ cup (150g) granulated sugar
  • 1 tablespoon (15ml) fresh lemon juice
  • 2 tablespoons (30ml) water

Instructions

  1. Rinse 1 pound (450g) of fresh strawberries under cold water. Hull them by removing the green tops, then chop into roughly ½-inch pieces. Set aside.
  2. In a medium saucepan, add the chopped strawberries, ¾ cup (150g) granulated sugar, 1 tablespoon (15ml) fresh lemon juice, and 2 tablespoons (30ml) water. Stir gently to combine.
  3. Place the pan over medium heat. Stir occasionally, allowing the sugar to dissolve and the strawberries to release their juices, about 5 minutes.
  4. Lower the heat to medium-low and let the mixture simmer gently for 15–20 minutes, stirring often to prevent sticking or burning. The jam will thicken and the strawberry pieces will soften but still hold some shape.
  5. Test the consistency by placing a small spoonful on a chilled plate. After a minute, run your finger through it—if it wrinkles and holds its shape, it’s done. If not, simmer a few more minutes and test again.
  6. Optional: For smoother jam, gently mash some strawberries with a potato masher during simmering.
  7. Remove the pan from heat and let the jam cool slightly (about 10 minutes). Spoon the warm jam into clean glass jars, leaving a little space at the top. Seal and let cool completely at room temperature before refrigerating.
  8. Store the jam in the refrigerator for up to two weeks or freeze for longer storage. Thaw frozen jam in the fridge overnight before use.

Notes

Use fresh, firm, ripe strawberries for best flavor. Frozen strawberries can be used if thawed and drained. Stir frequently to prevent burning. Test jam set with the plate test. Let jars cool slightly before sealing to avoid cracking. For low-sugar versions, reduce sugar and add powdered pectin. Jam can be stored refrigerated for up to two weeks or frozen for longer storage.

Nutrition

Keywords: strawberry jam, homemade jam, small-batch jam, easy jam recipe, quick strawberry jam, fresh strawberry jam, jam without pectin, vegan jam, gluten-free jam

Find it online: https://elaraeats.com/easy-small-batch-strawberry-jam-recipe-perfect-for-homemade-goodness/