KYLEE COOKS
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!
Can you can this recipe? Nope! This is refrigerator jam. It will not preserve well without adding pectin.
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Can you use frozen strawberries for this recipe? You absolutely can! Either thaw them first, or allow extra cooking time.
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1
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
2
3
Boil, stirring regularly for about 15 minutes, or until the jam reaches 220F.
When you reach the right temperature, carefully pour into sterile jars and allow to cool to room temperature. Cover and refrigerate.
4
5
Use within about 2 weeks (if it lasts that long).
Voilá !