There are SO many amazing strawberry based recipes out there and I want to try them all!! But one thing I definitely wanted to do was make my own strawberry jam. But I didn’t have any pectin on hand and I’m super impatient.
This is a perfect little small batch recipe that made me one perfect 1/2 pint size jar of jam. You could use smaller mason jars and get more out of it too. It makes about 1-3/4 cups of jam. Seeing as though there is only 3 of us in the house and this jam is meant to be either frozen or used up in a few weeks time, it works out perfectly.
- 16 oz strawberries, hulled and chopped*
- 3/4 cup of sugar
- 2 tbs lemon juice
* If you don’t like chunky jam (I don’t) you can put the strawberries in a food processor or blender before adding to pot.
In a heavy bottom sauce pan, mix strawberries, sugar, and lemon juice.
Stir over med-low heat until the sugar is dissolved.
Increase heat to med-high and bring mixture to a rolling boil.
Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam, about 10 minutes.
Transfer jam to a jar and let cool to room temperature.
Seal jars and store in refrigerator for about 2-3 weeks (or freeze)