This simple, small-batch strawberry jam recipe yields about three 8-ounce jars of perfectly sweet-tart preserves with a brilliant red color and fresh berry flavor. It uses just three ingredients and requires no special pectin.
Course Condiment
Cuisine American
Keyword best strawberry jam, classic small-batch strawberry jam, easy jam recipe, homemade strawberry jam, small batch jam
Prep Time 20 minutesmins
Cook Time 25 minutesmins
Total Time 45 minutesmins
Servings 3servings
Calories 50
Equipment
Large, heavy-bottomed stainless steel or enameled pot (6-8 quart)
Canning funnel
Ladle
Clean 8-ounce canning jars with lids and bands
Candy thermometer (highly recommended)
Jar lifter (for water bath canning)
Large pot with rack (for water bath canning)
Ingredients
4cupsfresh strawberrieshulled and crushed (about 2 pounds or 900g)
2cupsgranulated sugar
2tbspfresh lemon juicefrom about 1 medium lemon
Instructions
Prepare the strawberries by washing, hulling, and crushing them in a large, heavy-bottomed pot. Add the sugar and lemon juice, stir to combine, and let the mixture macerate for 30 minutes to draw out the juices.
Place the pot over medium-high heat and bring the mixture to a full, rolling boil, stirring frequently to prevent scorching. Once boiling, reduce heat to maintain a steady, vigorous simmer.
Cook the jam, stirring often, for 20-25 minutes. Use a spoon to skim off any foam that rises to the surface. The jam is ready when it reaches 220°F (104°C) on a candy thermometer or passes the plate test.
To perform the plate test, place a small spoonful of jam on a chilled plate and freeze for 2 minutes. Drag your finger through it; if it wrinkles and holds the line without running back together, it's set.
Remove the pot from the heat and let the jam rest for 5 minutes, stirring occasionally. This helps distribute the fruit and prevents it from all floating to the top in the jar. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace.
For shelf-stable preserves, process the filled jars in a boiling water bath for 10 minutes. Remove and let cool completely on a towel-lined counter. You should hear the satisfying 'pop' of the lids sealing as they cool.
Notes
Chef's Tips:• The jam will continue to thicken as it cools. If it seems a bit runny when hot, don't worry—it will likely set up perfectly.• Avoid using aluminum or copper pots, as the high acid content can react with the metal and affect flavor.• This jam is fantastic on toast, stirred into yogurt, or as a filling for thumbprint cookies.Food Safety:• Always use clean, sterilized jars and new lids for canning to prevent spoilage.• If a jar does not seal (the lid center is not concave), refrigerate it immediately and use within 3 weeks.