Homemade Strawberry Jam (Small Batch)

Fresh strawberry jam bursting with bright flavor is right at your fingertips with this small batch recipe that is as easy as cooking strawberries, lemon and sugar together in a saucepan. It takes under an hour to make from start to finish and doesn’t need a lot of babysitting, special equipment or require pectin!

I love the idea of making jam and jelly when I need it. Or crave it. Finding jams and jellies at the market without high-fructose corn syrup has become increasingly harder and harder. Even the old-fashioned brand that’s been around since the 1800’s is using it now. In my mind I relate them to wholesome, nourishing goodness. Not highly processed sugar. They should be ashamed of themselves.

The secret to cooking it to the right consistency is to put a small plate in your freezer ahead of time. After 20 minutes or so of cooking test it by smearing a small amount over the cold plate, when it ‘sets’ or ‘gels’ up and feels firm to the touch it is ready.

This homemade jam will last a month or longer when stored in a sealed glass jar in your refrigerator and even longer if you were to freeze some of it.

Homemade Strawberry Jam (Small Batch)

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: About 4 cups

Homemade Strawberry Jam (Small Batch)

Fresh strawberry jam takes under an hour to make from start to finish and doesn't need a lot of babysitting, special equipment or require pectin!


2 cups sugar
1 lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved


  1. Put a small plate in the freezer. Combine sugar, lemon zest and 1 tablespoon lemon juice in a medium saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.
  2. Add strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels when spread across a very cold plate.
  3. Cool slightly and pour into 2 pint canning jars and either seal or keep refrigerated or freeze. Unsealed jars will keep for a month or so stored in the refrigerator.


  1. LoveToCook says

    Made this jam. In the begining it was a fiasco. The sugar didn’t dissolve completely after 15mins. Had to add 1 or 2 tbsp water. After 30mins of cooking the liquid won’t gel at all on the cold plate. So next day I got the pectin pkt and put it along with more strawberries. Cooked 10mins or so. No gel on cold plate still. Put in jars anyway and after some time the little bit of jam in the cooking pot had become like jam (more solid). Tried the jam from the jar next day and it was one of the best jams I have had. Ended up with 4-5 8 oz jars. Will be making lot more with different fruits.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>