Small Batch Strawberry Jam
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.
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.