Small Batch Strawberry Jam

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!
5 from 8 votes
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Course: Jams, Jellies, Preserves
Cuisine: American
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 24
Calories: 55kcal
Author: Kylee Cooks


  • 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).


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