Go Back
–+ servings
Print
Learn how to make delicious small batch strawberry jam without making a huge canning batch. This simple homemade recipe is perfect for beginners and a great way to use fresh strawberries.

Small Batch Strawberry Jam

Course Dessert
Cuisine American
Keyword jam, strawberry
Prep Time 15 minutes
Cook Time 25 minutes
Servings 3 half pints

Ingredients

  • 4 cups fresh strawberries hulled and chopped
  • 2 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 package powdered fruit pectin optional

Instructions

  1. Wash, hull, and chop strawberries. Lightly mash if desired.
  2. Add strawberries to a medium saucepan. Stir in sugar and lemon juice.
  3. Bring mixture to a gentle boil over medium heat, stirring often.
  4. Reduce heat slightly and simmer 15–25 minutes until thickened.
  5. If using pectin, add according to package directions.
  6. Test jam by placing a spoonful on a chilled plate. If it wrinkles when pushed, it is ready.
  7. Remove from heat and let cool 5 minutes.
  8. Spoon into clean jars or containers.
  9. Refrigerate up to 3 weeks or freeze up to 6 months.

Recipe Notes

For smoother jam, mash berries more thoroughly before cooking.
Add 1 teaspoon vanilla extract for extra flavor.
Frozen strawberries may be used; thaw and drain first.