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Small Batch Strawberry Jam

Two pieces of buttered toast, one with strawberry jam, on a white plate with a spoon and jar of jam in the background.
The arrival of fresh strawberries signals the start of summer, the time to visit pick-your-own farms and farmers’ markets to stock up on plump, ripe berries. This recipe makes an unfussy version in a smaller size—faster and easier than traditional canning.
Cynthia Graubart

Prep 10 mins
Cook 30 mins
Total 40 mins
12 servings | Makes 1 1/2 cups
89 kcal


  • 2 pounds fresh strawberries hulled and roughly chopped
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon juice


  • In a medium saucepan over medium heat, stir together the strawberries, sugar, and lemon juice. Cook until the berries are bubbling and have begun to soften, 5 to 8 minutes.
  • Reduce heat to low and continue cooking at a simmer until the berries are soft and a spoon leaves a line of separation in the jam when scraping the bottom of the pan, 25 to 30 minutes.
  • Pour jam into clean glass jars or freezer-safe containers and let cool completely. Store in the refrigerator for 3 to 4 weeks or freeze for longer storage.