Easy Small Batch Strawberry Jam Recipe for Perfect Homemade Canning
A quick and simple small batch strawberry jam recipe perfect for homemade canning, using fresh strawberries, sugar, and lemon juice to create a delicious, fresh-tasting jam without the need for commercial pectin.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 2 half-pint jars (about 1 cup total) 1x
- Category: Preserves
- Cuisine: American
Ingredients
- 2 cups fresh strawberries (about 10 ounces / 280 grams), hulled and halved if large
- 1 cup granulated sugar (200 grams), adjust to taste
- 2 tablespoons fresh lemon juice (about half a lemon)
- 1 teaspoon lemon zest (optional)
- 2 tablespoons water
Instructions
- Prepare your workspace by washing jars and lids in hot soapy water. Rinse well and keep warm in a low oven (around 200°F / 95°C) or simmer in boiling water to sterilize.
- Rinse strawberries under cold water, hull by removing green caps, and cut large berries in half or quarters. Smaller berries can stay whole.
- In a saucepan, combine strawberries, sugar, lemon juice, lemon zest (if using), and water. Stir gently and let sit for about 10 minutes to macerate.
- Place saucepan over medium heat and bring mixture to a gentle boil, stirring frequently to prevent sticking. Cook for 20-25 minutes until thickened and bubbling steadily.
- Test jam doneness by placing a spoonful on a chilled plate. Let sit for a minute, then push with a finger. If it wrinkles and doesn’t run, jam is ready; if not, cook a few more minutes and test again.
- Ladle hot jam into warm sterilized jars, leaving about 1/4 inch (0.5 cm) headspace. Wipe rims with a clean damp cloth and seal tightly with lids.
- Optional: Process jars in a boiling water bath for 10 minutes to preserve longer. Remove and let cool completely.
Notes
Keep stirring gently during cooking to prevent burning. Use the wrinkle test on a chilled plate to check jam set. Macerate strawberries with sugar and lemon juice before cooking for better flavor and texture. Adjust sugar to taste depending on strawberry sweetness. Lemon juice is key for proper gel formation. For longer storage, process jars in a boiling water bath for 10 minutes. Jam can be stored refrigerated for up to 3 weeks if not canned, or up to a year if properly canned and sealed.
Nutrition
- Serving Size: 2 tablespoons (40 gr
- Calories: 60
- Sugar: 14
- Carbohydrates: 15
- Fiber: 1
Keywords: strawberry jam, small batch jam, homemade jam, canning, easy jam recipe, fresh strawberry preserves