Easy Small Batch Homemade Strawberry Jam
Make the best homemade strawberry jam in just 30 minutes. This small‑batch recipe uses fresh strawberries, lemon juice, and pectin for a sweet, foolproof jam.
Ingredients
- 2 pounds strawberries
- 1/2 cup water
- 2 Tbsp powdered fruit pectin
- 2 cups granulated sugar
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp real butter
Instructions
- Wash and hull your strawberries.
- Chop the strawberries into small pieces.
- Add the chopped strawberries, water, pectin, 1/2 cup of the granulated sugar, lemon juice and butter in to a large 4-5qt non-stick pot.
- Cook over medium high heat, stirring and continuing to mash until it comes to a rolling boil
- Add the remaining sugar, then bring back to a boil and let boil for 5 minutes.
- Remove from heat and let sit for 5 minutes, then skim any froth off of the top with a spoon.
- Ladle the jam in to sterilized jam jars or freezer safe containers, wipe the rims as needed, put on the tops, then let fully cool on the counter. Once cool, store in the refrigerator, (or freezer if you aren't going to use it within 3-4 weeks.)
Notes
Tips for the BEST Homemade Strawberry Jam:
- Chop Faster with a Food Chopper. To save a ton of prep time, run your strawberries through a food chopper before cooking. It breaks them down quickly, and you can finish mashing them with a potato masher as they heat.
- Use Fresh Lemon Juice for the Best Flavor. Freshly squeezed lemon juice gives the jam a bright, balanced flavor. Bottled works in a pinch, but fresh really makes the sweetness pop.
- Butter Helps Reduce Froth: A small pat of butter keeps the jam from foaming as much while it boils. You can skip it if you prefer — you’ll just need to skim a bit more froth before jarring.
- Know Your Storage Options: Once opened, homemade jam lasts 3–4 weeks in the refrigerator. If you won’t use all three jars, freeze one or two. Just leave at least 1 inch of headspace so the jam can expand as it freezes.
- Check Your Containers Before Buying New Ones: Many Mason, Ball, and even Rubbermaid containers are freezer‑safe. Look for straight‑sided jars or containers labeled for freezing — you may already have everything you need.
- Want to Can a Larger Batch? You can double or triple this recipe for canning. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace, add sterilized lids and bands, and process in a boiling water bath for 10 minutes.