Small Batch Strawberry Jam

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This homemade Small Batch Strawberry Jam is great when you just want a few jars to make for yourself and not spend an entire day canning. No pectin is needed, so only 3 ingredients make this fast and easy, too.

Prep Time5

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Keyword: jam, no-pectin jam, strawberries, strawberry

Servings: servings

Calories: 46kcal

Author: Tara Noland

Equipment

Ingredients

2 lbs fresh ripe strawberries washed, stemmed and sliced
2 1/2 cups granulated sugar
2 Tbsp lemon juice

Instructions

Place all the ingredients into a medium - large, heavy-bottom saucepan and stir to combine.
Cook over medium heat until the sugar is completely dissolved.
Once the sugar is dissolved, increase the heat to medium-high and bring to a rolling boil. Boil for 2 minutes, stirring constantly. It will bubble and foam up quite a bit as it boils.
Reduce heat to low and continue to simmer with the lid off. Make sure you stir often so that it doesn’t stick to the bottom of the pan.
Simmer for 20 – 30 minutes or until the desired thickness is reached. Remember, it will continue to thicken as it cools. Use a wooden spoon to break down the strawberries for a smoother jam consistency.
When the jam reaches 105 degrees C / 221 degrees F, remove it from heat. If you don’t have a candy thermometer, then place a plate in the freezer to get very cold. Place a small amount of the jam (1 tsp.) on the freezer plate and place the plate back in the freezer for a few minutes to cool. If the jam seems very close, then remove it from the heat while the plate is in the freezer to wait to see if it is done. If the jam wrinkles when pushed with your finger, the jam is done; if not, return to a boil for 5 min. and repeat. Be careful as the jam thickens; it can start to burn, so stir more frequently.
Pour the jam into warm sterilized jars, leaving 1/4 inch headroom at the top. Use a clean spoon or knife to gently stir the jam in the jars to remove air pockets.
Clean the rims of the jars with a clean, warm, wet cloth. Place lids on and screw to tighten until finger-tip tight only. Place in a water bath canner and process for 10 min. or according to altitude.
When the jam has been processed for its allotted time, remove the jars to a towel-lined counter to cool. You should hear the popping of the lids as they seal. If any jars don't seal, refrigerate and eat right away or freeze.

Notes

Please see the post for additional information and tips.

Nutrition