Small batch strawberry jam
Nothing tastes better than fresh jam, and this recipe is easy to make and the perfect amount for our small family. This small batch strawberry jam takes about thirty minutes to make. It’s made without pectin so it doesn’t have that gluey taste that store-bought jam sometimes does. I usually use fresh strawberries, but today I substituted frozen Costco strawberries. It took a little longer because the berries weren’t thawed, but it still has that fresh taste of homemade jams and jellies. In the photo above, the strawberry jam is paired with my easy sourdough bread recipe from Tasajara Bakery and lots of butter. The adorable teapot sweater was made by my talented step mom, Atie.
The recipe has three ingredients:
- strawberries
- sugar
- lemon juice (and zest if you want)
First, cook the strawberries and sugar over medium heat. Stir often to make sure the bottom doesn’t burn. Next, add lemon juice and zest, and simmer for 15 minutes or so, until the jam is cooked. Finally, pour the cooked jam into a 8-ounce jar and store in the refrigerator.
These cute jars are from Dollar Tree and cost–you guessed it!–only $1.
Small batch strawberry jam
Ingredients
- 4 cups whole strawberries, (about 1 pound) a few extras won't hurt
- 1½ cups white sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest, if desired
Instructions
- Slice the strawberries and place them in a medium-sized saucepan. Add the sugar and bring to boil, stirring often.
- Add lemon juice and zest, if you are using, and let simmer for about 15-20 minutes, until the jam gels when a spoonful is dropped into cold water, or it reaches about 220° on a thermometer.
- Pour into a clean, sterilized jar (I just rinse with warm soapy water and dry with a paper towel. Store in the refrigerator.
