Close-up of two glass jars filled with ruby red strawberry jam surrounded by fresh berry slices.

5 / 3 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Condiments

Cuisine: American

Servings: servings | Makes 1 1/2 cups

Calories: 89

Equipment

Sterilized canning jars (See note below)

Ingredients

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

US - Metric

Instructions

In a medium saucepan over medium heat, stir together the 2 pounds fresh strawberries, 1 cup granulated sugar, and 2 tablespoons fresh 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.

Notes

Refrigerator Jam Safety

Use sterilized heatproof jars. To sterilize, wash jars and lids in hot, soapy water, rinse well, then either run them through a dishwasher’s sanitize cycle or submerge in boiling water for 10 minutes; let air-dry (do not towel-dry). Fill hot, cap, and refrigerate promptly (≤40°F). Use clean utensils—no double-dipping. Keep 2 weeks (low-sugar: 7–10 days). If any mold appears, discard the entire jar—do not taste. For longer storage, freeze up to 3 months with ½-inch headspace. Label and date.

Nutrition