Easy Small Batch Strawberry Jam: A Delicious Treat
Easy Small Batch Strawberry Jam: A Delicious Treat is a practical, flavor-forward easy small batch strawberry jam recipe with clear ingredients and step-by-step instructions. - Yield: 1 half-pint jar.
Equipment
- large pot
Ingredients
- 16 ounces fresh strawberries stems removed, cut in half
- 1 /2 cup granulated sugar
- 2 tablespoons fresh lemon juice
- Dash of coarse kosher salt
- 1 /2 teaspoon lemon zest optional
Instructions
- Combine strawberries, sugar, lemon juice, and salt in a 2-quart heavy-bottomed pot.
- Cook over medium-high heat for 5-6 minutes until juice is released, sugar is dissolved, and liquid boils.
- Reduce heat to medium and simmer for 10 minutes, stirring occasionally.
- Mash berries with a potato masher or fork until no large chunks remain.
- Reduce heat to low and cook for 30-35 minutes, stirring frequently.
- Check for doneness when bubbles slow, mixture becomes thick and syrupy, and reduces significantly.
- Remove from heat and stir in lemon zest and additional lemon juice to taste.
- Cool to room temperature before transferring to an airtight jar.
Notes
- Use fresh strawberries in season; use frozen (do not thaw) for winter.
- Lemon juice is optional; substitute with orange or lime juice if desired.
- Add vanilla or almond extract after cooking for extra flavor.
- Jam thickens naturally without pectin; consistency improves as it cools.
- Store in refrigerator for up to 3 weeks. Can be frozen after cooling.
- If jam is too runny, return to heat and simmer until reduced to about 1 cup.
- Jam will thicken as it cools.
- Lemon juice is optional; substitute with orange or lime juice if desired.
- Add vanilla or almond extract after cooking for extra flavor.
- Jam thickens naturally without pectin; consistency improves as it cools.
- Store in refrigerator for up to 3 weeks. Can be frozen after cooling.
- If jam is too runny, return to heat and simmer until reduced to about 1 cup.
- Jam will thicken as it cools.