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!
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 and hour, right? Besides 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 jam and feel a tiny bit smug, if I’m being honest, to serve it to my family. Look at me all organic and homemade… ha!! I do try to provide good quality food for my family for the most part, but seriously – we eat cheetos. So…. I can tuck my smugness away, don’t you think? Or just call it “balance”?
I only made one jar of this jam, but plan to make more as and when we need it. Because we’re not canning it, just keeping it in the fridge til it’s all gone – it does have a shorter shelf life. Around 2 weeks it will be good for – but honestly, that’s if it even lasts that long!
This recipe uses just one clamshell (1lb) of strawberries, and needs no pectin. Just sugar and lemon juice. Nothing fancy, and nothing you can’t pronounce!Love this idea? Tweet it!!Click To Tweet
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 this yummy bread (that I’ll share with you soon!)
Want more Small Batch Jam? Of course you do!!
Small Batch Strawberry Jam
- 1 lb fresh strawberries
- 1 1/2 cups sugar
- 2 Tbs lemon juice
- ½ tsp lemon zest optional
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).