Small Batch Strawberry Jam (no pectin required)

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This delicious small batch strawberry jam is perfect for when you don’t need 50 jars – but you DO need a little jam. Homemade is always better, and this recipe is no exception!

This homemade jam recipe uses just strawberries, sugar and lemon juice, takes less than 20 minutes – and will net you 1 jar of jam, to store in the fridge. It won’t last!

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.

Strawberry season is here!! We were running low on jam the other day (gah!!) and while it’s easy to go buy a jar at the store – it’s just much more fun and so much tastier when you can whip up a jar for yourself in under an hour, right?

Don’t get me wrong, store-bought is GREAT, but if I had a recipe that said “how to make small batch strawberry jam” and the instructions were “go to the store and buy one”, then I wouldn’t have a food blog, so there’s that. 

I LOVE homemade strawberry jam and feel a tiny bit smug to serve it to my family. Look at me all organic and homemade… !! I do try to provide good quality food for my family for the most part, but seriously – we do eat Cheetos, and other things that are super processed.

Perfection isn’t something I aim for, so…. I can tuck my smugness away, don’t you think? Or just call it “balance”?

I do 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 Tuscan Seasoning), but I absolutely buy them myself when I’m not feeling it.

I regularly double and triple this strawberry jam recipe and just make more as and when we need it. My kids are home for the summer, so we absolutely get through it. I had no idea how much 5 and 7-year-old boys could eat before I began raising my kids!

I think I might have to take out a second mortgage just for groceries when they’re teenagers or buy a lock for the pantry and fridge!! Just kidding. I’ll block off the whole kitchen.

Because we’re not canning the strawberry jam and just keeping it in the fridge until it’s all gone, it does have a shorter shelf life than if we were to can it. It will be good for around 2 weeks – but honestly, that’s if it even lasts that long!

How to make strawberry jam without pectin

This recipe uses just one clamshell (1lb) of strawberries and needs no pectin to set. Just sugar and lemon juice. Nothing fancy, and nothing you can’t pronounce. I do add lemon zest and love the extra burst of bright flavor that it adds to the jam. You can, of course, skip that part.

I may have eaten some straight out of the jar, but I also did make good old PB&J with it, and then used it on some yummy homemade bread.

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

(full printable recipe available below, just scroll!)

1. Wash and slice the strawberries, removing the hulls and green tops.
2. Add them to a saucepan, and mix the sugar in well.
3. Stir frequently over medium heat, and bring the mixture to a full rolling boil.
4. Once boiling, add the lemon juice and zest (if using), and (optional) crust strawberries with a potato masher.
5. Boil, stirring regularly for about 15 minutes, or until the jam reaches 220F. (We need to stir often, to make sure the jam doesn’t burn to the bottom of the saucepan) .
6. When you reach the right temperature, carefully pour into sterile jars and allow to cool to room temperature.
7. Cover and refrigerate.
8. Use within about 2 weeks (if it lasts that long).

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. Make a PJ & J, drizzle it on ice-cream, or stir it into some plain yogurt for a fabulous treat.

FAQS and Top Tips from Kylee

• 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!
• Can you can this recipe? Nope! This is refrigerator jam. It will not preserve well without adding pectin.
• 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? You got it!
  • Blueberry Chia Jam
  • Earl Grey Peach Preserves
  • Pineapple Jam from Accidental Happy Baker
  • All Jam Recipes

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Small Batch Strawberry Jam

4.96 from 86 votes

This delicious small batch jam is perfect for when you don’t need 50 jars – but you DO need a little jam! Homemade is always better, and this recipe is no exception!

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Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Cook ModePrevent your screen from going dark

Yield: 24

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Ingredients

• 1 lb fresh strawberries
• 1 1/2 cups granulated white sugar
• 2 Tbs lemon juice
• ½ tsp lemon zest (optional)

Instructions

• Wash and slice the strawberries, removing the hulls and green tops.
• Add them to a saucepan, and mix the sugar in well.
• Stir continually over medium heat, and bring the strawberries to boil.
• Once boiling, add the lemon juice and zest (if using).
• Boil for about 15 minutes, or until the jam reaches 220F.
• 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).

Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!

Nutrition

Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 11.6mg | Calcium: 3mg | Iron: 0.1mg

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.

Author: Kylee Cooks