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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!
Course
Jams, Jellies, Preserves
Cuisine
American
Prep Time
2
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
12
minutes
minutes
Servings
24
Calories
55
kcal
Author
Kylee Ayotte
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).
Nutrition
Calories:
55
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
1
mg
|
Potassium:
29
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
5
IU
|
Vitamin C:
11.6
mg
|
Calcium:
3
mg
|
Iron:
0.1
mg