Small Batch Strawberry Jam
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With a 3-person household and a busy schedule, I’ve tested and refined this recipe to make homemade strawberry jam practical for smaller needs. This small batch jam skips the long canning process, is made without pectin, and stores easily in the fridge. You can enjoy fresh, homemade strawberry jam without the extra time or effort.
So grab your basket and head to the farm for some berry picking! This easy strawberry jam will quickly become one of your new favorite strawberry recipes this summer!
If you love this recipe, you’ll love my mixed berry jam and simple strawberry compote!
Why You’ll Love This Small Batch Jam Recipe
- No canning required. This small batch strawberry jam skips the canning process entirely. It’s a simple refrigerator strawberry jam you can make anytime. And it makes just one half-pint jar—no need to prep pounds of fruit or store a bunch of extra jars.
- Strawberry jam without pectin. The jam thickens naturally as it cooks, so you can make strawberry jam without pectin and without any complicated steps.
- Easy way to use fresh strawberries: Great for using up ripe or leftover strawberries before they go to waste.
- Quick and beginner-friendly: This easy strawberry jam comes together in about an hour with simple ingredients.
- So many ways to use it. Spoon it over toast or fresh baked anadama bread, or homemade uncrustables. Whip into strawberry cold foam over iced coffees, or use it as a topping for mini cheesecakes, homemade waffles, or biscuits.
Ingredients
With just a few simple ingredients, you can make one jar of homemade strawberry jam that has a ton of delicious uses. Full ingredient amounts can be found on the recipe card at the bottom of the post.
- Fresh strawberries: Pick bright red, plump, and fragrant strawberries. Only use fresh strawberries when in season. If you’re making jam in the winter, use frozen strawberries instead.
- Granulated sugar: The sugar will complement the sweetness of the berries, while also giving the jam a gelatinous consistency.
- Lemon juice and lemon zest: The lemon juice adds brightness and tartness that brings out the flavors of the fruit. The zest will add a touch of freshness and aroma to the jam. Make sure to use freshly squeezed lemon juice for this jam!
- Kosher salt: Just adding a pinch during cooking will balance out the sweetness from the berries and sugar.
Equipment You’ll Need
- 2 quart heavy-bottomed pot
- Rubber spatula or wooden spoon
- Microplane zester
- Potato masher or fork
How To Make Strawberry Jam Without Pectin
Prep the strawberries by removing the stems and cutting them in half. Larger berries can be cut in quarters.
Add the strawberries, sugar, and lemon juice to a 2 quart sauce pot.
Heat the mixture over medium high heat and cook for about 5-6 minutes until a good amount of juice has been released, partially submerging the strawberries. The sugar should be dissolved and the liquid around the berries should be boiling.
Reduce the temperature to medium heat and let the berries simmer for 10 minutes, stirring occasionally. Reduce the temperature to low heat if the mixture continues to boil rapidly.
After 10 minutes, the strawberry mixture should be soft. Use a potato masher or a fork to mash the berries until no big chunks remain.
Finish cooking the jam for 30-35 more minutes, stirring often.
You’ll know the jam is done when the bubbles have slowed and turned thick and syrupy. The mixture will look like it’s “breathing” as it simmers and will have reduced quite a bit.
To test for doneness, put a small plate in the freezer to get it nice and cold. Spoon a little jam on the plate and wait for it to cool. Once cooled, check the consistency of the jam. Continue cooking if you want your jam thicker or turn off the heat if the desired thickness is reached.
Once the jam is where you want it, remove the pot from the heat. Give the strawberry jam a taste and stir in the lemon zest and additional lemon juice if desired.
Allow the jam to cool to room temperature before transferring it to a jar. Store your homemade strawberry jam in the fridge. The jam will thicken as it cools.
Variations + Substitutions
- Use frozen strawberries in place of fresh ones. Do not thaw first before using.
- Make the jam without lemon juice. You can omit it entirely or swap out the lemon for orange or lime juice.
- Add vanilla or almond extract for extra flavor and warmth. Add any flavorings to the jam after it’s off the heat.
Pro Tips
- Pick fresh strawberries when they’re in season. Using fresh berries outside of strawberry season will result in a flavorless jam. If you want to make jam during the winter, use frozen berries. They’re just as good as fresh for this recipe.
- Make sure the jam cooks long enough. Strawberries are low in natural pectin, and since we’re not adding pectin or a large amount of sugar, we need to cook as much moisture out of the berries as possible to get a jam like consistency.
Storage
Cool your jam to room temperature before transferring it to an airtight half pint jar.
Store the jam in the refrigerator for up to 3 weeks and use it for peanut butter and jelly sandwiches, as an ice cream topping, or as a topping for pancakes.
FAQS
The jam hasn’t cooked long enough. If your jam is too runny, return it to the pot and simmer until thickened. The mixture should reduce to about 1 cup. Keep in mind, the jam will thicken as it cools.
Since this is a small batch recipe, we just need 16 oz of strawberries to produce 1 half pint jar of jam.
Yes! If you don’t plan on using your strawberry jam right away, you can store it in the freezer once it has cooled. When you’re ready to use it, thaw it in the fridge until spreadable.
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Strawberry Jam (Small Batch)
Ingredients
- 16 ounces fresh strawberries stems removed and cut in half
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon juice plus more to taste
- Dash of coarse kosher salt
- 1/2 teaspoon lemon zest optional
Instructions
- Add the sliced strawberries, sugar, 2 tablespoons of lemon juice, and dash of salt, to a 2 quart sauce pot.
- Heat the mixture over medium high heat and cook for about 5-6 minutes until enough juice has been released to partially submerge the strawberries. The sugar should be dissolved and the liquid around the berries should be boiling.
- Reduce the temperature to medium heat and let the berries simmer for 10 minutes, to soften. Stir occasionally. Once softened, use a potato masher or a fork to mash the berries until no big chunks remain.
- Continue cooking the jam for 30-35 more minutes, stirring often.
- The jam is done when the bubbles have slowed and turned thick and syrupy, the mixture will have reduced and will look like it's “breathing” when it simmers.
- Remove the pot from the heat. Stir in the lemon zest and more lemon juice to taste. Allow the jam to cool to room temperature before transferring to a jar and storing in the fridge. The jam will thicken as it cools.
Hello, is this recipe safe to water bath and can if desired? Thanks
Hi Rosalyn! I have never tried to preserve this recipe since it’s a small batch. But I would recommend adding 1 more tablespoon of lemon juice to the jam to make the environment acidic enough for water bath canning. If you have pH strips you can test it. The pH should measure 4.6 or lower.
I’ve never had a lot of luck with jellies and jams. I have an orange tree, and my jam or marmalade is always runny, even with extra pectin. When a neighbor gave me half a flat of strawberries, I hesitated. When I saw your recipe, I wasn’t as intimidated because it made a small batch. What did I have to lose? I followed your directions to a “T”, setting the timer religiously, and stirring while I held my breath.
It came out perfect! I’m so happy that I think I should have made more.
Thank you!
YAY!! I love to hear this! I’m so happy it worked for you!
Making my second batch of this jam. Recipe is so easy and it taste so good!!
Love this! Thank you for sharing and making the recipe!!
Does this recipe need to be refrigerated immediately? Or can it sit out for a few days before? Thank you!
Hi! Great question. If you want to leave it out, you need to seal it through a canning/preserving method. Otherwise you’ll need to keep it in the fridge until ready to use.
After putting it in jars and refrigerated, how long can it keep in the fridge? Do we have to eat it quick?
Hi! It lasts for a month in the fridge!
Have you tried a sugar substitute with this recipe?
Hi! I have not yet. If you give it a try, report back, I’d love your feedback!
I made this today and it turned out great! I have a lot of strawberries to use. Could I double the recipe?
Hi! You can totally double the recipe! The cooking time might be slightly longer with the extra berries, just keep that in mind. Happy jammin’!
I made this thinking it was a freezer jam. I realized it after it is all put together. Can this be stored in the freezer?
Yes you can totally freeze this jam.