Want something yummy to serve at breakfast but don't want to give your kids tons of preservatives? Maybe you just need a way to preserve that bunch of strawberries you picked up at the market. The solution is this simple small batch strawberry jam recipe. Sweet, fresh, easy, and perfect for a fast homemade recipe you can feel good about making and serving your family. This is one you'll love!
Small Batch Strawberry Jam Recipe
I grew up in a family that canned tons of fresh fruit and garden produce every summer. Somehow, however, I don't recall ever having made homemade strawberry jam. Peaches, apples, pickles, and green beans were always in my Granny's pantry, but strawberries just weren't there. Sure, we ate them, but we ate them whole and not in jam. So, this recipe has become one I love and wish I could share with her.
Fresh strawberries are part of the summer months here, but you could easily use frozen berries for this recipe if fresh aren't available. You'll love how it tastes and how much fresher this is compared to that bland stuff you find in stores.
What's the Difference Between Jams and Jellies?
A jam is made from macerated fruit that is cooked down with sweetener. Jellies are made from the juice of the fruit and do not contain the pulp or pieces of the fruit itself. This means your jam will be thicker and have more texture. I much prefer a jam on biscuits or toast while jelly is handy to mix with peanut butter for a sandwich.
What Can I Use This On?
Eat it with a spoon, spreads it on toast, or any number of other favorite foods. No matter what you do, you'll love how this tastes. Below are a few of my favorite ways to serve this.
- Spread on fresh strawberry bread or a toasted slice of this potato bread recipe.
- Include with peanut butter in this homemade uncrustable sandwich.
- Spread on crackers as a snack.
- Add to fresh warm from the oven biscuits.
- Stir into oatmeal with fresh berries.
- Add to your favorite plain yogurt with granola for breakfast.
How Long is Fresh Homemade Jam Good in the Refrigerator?
I have read many things regarding fresh jam storage. While it is safe to say this is good for an extended time if pressure canned, for most this recipe will be used within a short time of making. Once made and cooled, I suggest storing in the refrigerator in an airtight container for no more than three (3) weeks.
How Can I Preserve This for Long Term?
There are a few methods of storing homemade jams long term. I prefer the easy method of simply freezing in freezer storage bags in 1 cup portions. This is easy, safe for up to 6 months in the freezer, and affordable.
Others may suggest water canning or pressure canning. While I am not experienced with either of those, they do work wonderfully and are a great way to make this in large batches to ave for future use.
How Do I Thicken Jam Without Pectin?
This recipe thickens pretty naturally just due to the strawberries themselves and the lack of extra liquid. If you find yours is a bit thinner than preferred, you can use a bit of gelatin or simply mix in a teaspoon of cornstarch into the mixture.
However, I caution that both can change that natural fruit flavor. Instead, I suggest simply continuing to simmer the mixture to cook it down enough to thicken to your preferred consistency.
- Granulated sugar
- Lemon juice & zest
How to Make This Strawberry Jam Recipe
In a large bowl, soak the strawberries in water with 1 teaspoon salt for at least 10 minutes.
Drain and rinse the strawberries thoroughly.
Remove the top (green part) of the strawberries and slice or chop into small pieces.
Place the strawberries and sugar into a medium saucepan and cook over medium heat until boiling.
Stir continuously to prevent burning.
Once the mixture is boiling, add in the lemon juice and lemon zest, and continue boiling for at least 15 minutes, stirring regularly. The temperature with a candy thermometer should reach 220°F.
Remove from heat and allow to cool before pouring into a jar.
Cover and store up to two weeks in the refrigerator.
Serve with your favorite biscuits or toast.
More Strawberry Recipes
When the strawberry season hits, you are usually overwhelmed with berries and unsure how to use them. Don't fret, I have some great recipes that are ideal for making with your extra berries. Of course, make plenty of jam first, then use the rest for some or all of the recipes below.
- Easy Homemade Strawberry Cobbler Recipe
- Strawberry Feta Salad
- Creamy Strawberry Avocado Smoothie
- Strawberries and Cream Pancake Recipe
- Mason Jar Strawberry Crumble
- Strawberry Lemon Muffins
- Homemade Strawberry Fruit Leather Recipe
When making jams and jellies, you are probably going to be using mason jars or other condiment jars to store in your refrigerator. Since these don't have labels, I recommend picking up some of these easy reusable labels for canning jars. They are easy to change the label for what you are storing and make it simple to use over and over again.
3 Ingredient Small Batch Strawberry Jam Recipe Under 60 Min
Make this small batch strawberry jam recipe as a delicious addition to your pantry for a great topping to buttery biscuits or your favorite toasted bread.
- 2 lbs strawberries
- 3 cups granulated sugar
- Juice of 1 lemon
- 1 teaspoon lemon zest
- In a large bowl, soak the strawberries in water with 1 teaspoon salt for at least 10 minutes then drain and rinse the strawberries;
- Remove the hull from the top of the berries and cut into small pieces;
- Place the berries and sugar into a saucepan and bring to a boil over medium heat;
- Once boiling, continue cooking, stirring regularly, for another 15 minutes or until they reach 220°F.
- Remove from heat and allow to cool before pouring into a jar.;
- Cover and store up to two weeks in the refrigerator;
- Serve with your favorite biscuits or toast.
Make larger batches to pressure or water can for long term storage.
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Amount Per Serving: Calories: 73Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 19gFiber: 1gSugar: 18gProtein: 0g
This sounds like a recipe for freezer jam we used to make at a cafe I worked at a few years ago. It was delicious. We didn't use lemon in ours. Just berries, sugar and pectin. So simple.
Will this thicken as it cools?
Yes it should thicken as it cools.