This 3-ingredient small batch strawberry jam recipe is easy to make and it's super tasty too!
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Sauce
Cuisine: American
Servings: 38-Ounce Jars
Calories: 356kcal
Author: Chrystal Johnson
Equipment
Blender
Potato masher
Large Stock Pot
Heavy wood spoon
3 8 ounce mason jars with metal lids
Ingredients
2poundsfresh strawberries
1cupgranulated sugar
2-3tablespoonsfresh squeezed lemon juice
Instructions
Cut and hull your strawberries.
Let them soak in the sugar overnight in the refrigerator in a sealed bowl.
If you want to make seedless jam after they are finished soaking, run them through a food processor or blender. If you want chunky jam or jam with texture, you can either add them whole or crush the strawberries lightly.
Add your strawberries to a very large, heavy bottom pan like a large saucepan or stock pot. The strawberries should only go halfway or the mixture will boil over and make a big mess.
Bring the strawberries to a full boil. Stir occasionally until the sugar dissolves. When the sugar has dissolved, add the fresh lemon juice.
Crush the boiling berries using a potato masher.
Cook the jam for about 30 minutes. When it is a syrupy, sticky consistency, it is done. If stays kind of runny, you need to add a little more lemon juice to get it to firm up.
Get your canning 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’re planning to put them in a boiling water bath.
If refrigerating, you can fill them to top of the jar with jam, then wipe the top of the jars with clean paper towels and then quickly place the lid on. If you’re canning, leave ¼-inch headspace between the hot preserves and the top of the jar before putting the lids. Once sealed, lower hot jars into a boiling water bath for 15 minutes. Once they’re done boiling, turn off the heat and remove the jars from the pot with a jar lifter to cool on the counter.
Allow your homemade jam to cool to room temperature and then store in the refrigerator for jam that wasn’t put into a water bath, or place jars in a cool dry place away from direct light for canned jam.