This small batch strawberry jam is for the moments when you don’t need 50 jars, you just need jam. One clamshell of strawberries, a handful of pantry staples, and suddenly you’ve got a fresh jar in the fridge that tastes better than anything from the store.
There’s no pectin, nothing fancy, and no ingredients you have to Google. It comes together in under 20 minutes, makes exactly one jar, and quietly becomes something you start making on repeat because it’s that easy. Fair warning – it doesn’t last long.
Try my Blueberry Chia Jam, too!
UPDATE: This post was originally published in August of 2017, and has been updated to improve reader experience. The recipe is fabulous, so hasn’t changed.
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Strawberry season is here, and we ran out of jam the other day – tragic. Yes, I could have grabbed a jar at the store, but it’s way more fun (and honestly tastier) to make a small batch at home in under an hour.
I won’t pretend we’re above store-bought jam or processed snacks – we absolutely eat Cheetos over here. But homemade strawberry jam is one of those easy wins that makes me feel a little smug in the best way. Not perfection. Just balance.
I like to make several of the pantry items that can typically be bought in a store, like condensed milk, and cream of chicken soup and homemade blends (Poultry Seasoning, Cajun Seasoning, Taco Seasoning, Italian Seasoning, Pumpkin Pie Spice and Homemade Tuscan Seasoning), but I absolutely buy them myself when I’m not feeling it.
How to use Strawberry Jam
As if you really need the suggestion, but it goes REALLY well on this Crusty Braided Poppy Seed Loaf, and this Soft Buttermilk Sandwich Bread. Use it in Strawberry Cheesecake French Toast Rolls.
Make a PJ & J, drizzle it on ice-cream, or stir it into some plain yogurt for a fabulous treat.
I usually double or triple this strawberry jam recipe and make more whenever we need it. With the kids home for summer, it disappears fast. I truly had no idea how much food little boys could put away until I started raising them.
Since we’re not canning it and just keeping it in the fridge, it has a shorter shelf life – about two weeks. Realistically though, it never makes it anywhere near that long.
Ingredients in Strawberry Jam
- Strawberries. You’ll need about a pound.
- Sugar. This is important for the jam to set. The amount of sugar is important!
- Lemon. Juice is essential, the lemon zest is optional!
How to make Strawberry Jam without pectin
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Wash and slice the strawberries, removing the hulls and green tops. Add them to a saucepan, and mix the sugar in well.
Stir frequently over medium heat, and bring the mixture to a full rolling boil.
Once boiling, add the lemon juice and zest (if using), and (optional) crust strawberries with a potato masher.
Boil, stirring regularly for about 15 minutes, or until the jam reaches 220°F. Use a candy thermometer or instant read digital thermometer to be super accurate.
We need to stir often, to make sure the jam doesn’t burn to the bottom of the saucepan. When you reach the right temperature, carefully pour into a sterile jar and allow to cool to room temperature. Cover and refrigerate.
Use within about 2 weeks (if it lasts that long).
Troubleshooting Guide – Common Problems and Solutions
- Jam too thin? It probably just needs more time. Keep simmering and stirring until it thickens, or use the cold plate test – a spoonful on a cold plate should wrinkle when pushed. Strawberries vary in water content, so some batches take longer.
- Jam too thick? Stir in a tablespoon or two of water while it’s still warm until it loosens up. It will firm up more as it cools in the fridge.
- Burning on the bottom? Lower the heat and stir more often. Once the jam starts boiling, it can scorch quickly if left alone.
- Not sweet enough? Add a little more sugar, a tablespoon at a time, while it’s still cooking and taste as you go.
- Too sweet? A small splash of lemon juice helps balance it out and brighten the flavor.
- Didn’t set after cooling? This happens sometimes. You can reheat it and simmer a few more minutes, or just use it as strawberry sauce for pancakes, yogurt, or ice cream.
- Foam on top? Skim it off before pouring into jars, or stir it back in – either way it’s totally fine to eat.
Frequently Asked Questions
Can you use frozen strawberries for this recipe?
You absolutely can! Either thaw them first, or allow extra cooking time to let them thaw as you cook.
How do you hull a strawberry?
HOT TIP!! I put a straw through the bottom and push it through the top of the berry, and the green top pops right off!
How long will it last in the fridge?
About 2 minutes, in my house. But other households can keep it up to 2 weeks.
How do I know my jam will set?
Test with a thermometer and make sure it gets to 220 degrees F.
More jam recipes? You got it!
- Pineapple Jam from Accidental Happy Baker
- All Jam Recipes
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Small Batch Strawberry Jam
Video
Ingredients
- 1 pound fresh strawberries
- 1 1/2 cup white sugar
- 2 tablespoons lemon juice
- ½ teaspoons lemon zest (optional)
Directions
- Wash and slice 1 pound fresh strawberries, removing the hulls and green tops.
- Add them to a saucepan, and mix t1 1/2 cup white sugar in well.
- Stir continually over medium heat, and bring the strawberries to boil.
- Once boiling, add 2 tablespoons lemon juice and ½ teaspoons lemon zest (if using).
- Boil for about 15 minutes, or until the jam reaches 220°F.
- Stir often, to make sure the jam doesn’t burn.
- Pour into a jar and allow to cool.
- Cover and refrigerate.
- Use within about 2 weeks (if it lasts that long).
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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