This 3-ingredient small batch strawberry jam recipe is easy to make and it's super tasty too!
Author: Chrystal Johnson
2-3tablespoonsfresh squeezed lemon juiceyou can use more if it seems like the jam is not setting
Cut and hull your strawberries. Let them soak overnight in the sugar.
If you want to make seedless jam after they are finished soaking, run them through a food processor or your high powered blender. If you want chunky jam, just continue. If you want jam with texture, crush the strawberries lightly.
When you are ready, gather a very large, heavy based pan. The strawberries should only go halfway. Anymore than that and the mixture will boil over causing a large mess.
Bring the strawberries to a boil slowly. Stir occasionally until the sugar dissolves. When the sugar has dissolved, add the lemon juice.
Cook the jam for about 30 minutes. When it is a syrupy, sticky consistency, it is done. If stays kind of wrinkly, you need to add a little more lemon juice to get it to firm up.
Get your jars ready (make sure you have boiled and cleaned them). This recipe will make 3 medium sized jars. I allow my jam to cool before placing it in the jars, but you can do it hot if you prefer. Fill the jar all the way to the top and then quickly place the lid on.
Allow the jam to cool to room temperature and then store in cool dry place away from direct light.