Strawberry Jam is a family favorite and always has been. I have to admit, I am a huge fan of a number of brands and their family of flavor. Years ago, I’ve even visited The J.M. Smucker Company Headquarters in Orrville, Ohio. If you’ve never been, you should go, and definitely check out the Smucker’s store! Ahem, I digress, a few years ago, I learned just how easy it is to make homemade jam and since then, there is no turning back!
In a perfect world, we all plan everything ahead. We create our meal plan, set out a schedule for the recipes that we want to try, and head to the grocery store. We come home with dreams and expectations for getting everything washed up and prepped and cooking a fancy meal until we realize what time it is and just order pizza. If you are anything like me, you buy your fruits and veggies with the best of intentions but sometimes they simply don’t pan out.
It is for that reason, and because it happens more often than I care to admit, that I am always on the lookout for simple, go-to recipes. You know, those recipes that are quick and easy, those receives we turn to when we are in a jam (see what I did there) and strawberry jam is one of them!
Do you have berries in your refrigerator righty now? Chances are good that you do or you likely wouldn’t be looking at this recipe. Are your berries getting close? Mine were yesterday, in fact, they were a bit over. Go ahead and grab the berries! Featuring four ingredients and less than 30 minutes, you’ll have beautiful, delicious homemade jam. You’re family will love it and you won’t have to walk the jelly aisle at the grocery store ever again!
EASY 3 INGREDIENT STRAWBERRY JAM RECIPE
STRAWBERRY JAM HOW TO
1. Wash and slice strawberries, be sure to remove the green tops and hulls.
2. Add the sliced strawberries and sugar to a saucepan, mix well.
3. Turn the burner to medium heat, stirring frequently, bring the mixture to a full rolling boil.
4. One the strawberry and sugar mixture is boiling, add lemon juice and lemon zest. The lemon zest is optional but worth it!
5. Stirring regularly, boil the mixture for about 15 minutes. It is important to stir often so your jam does not stick to the bottom of the saucepan and burn. (Note: According to Google, jam should reach a temperature of 220F; however, I only used my candy thermometer the first time I made jam.)
6. Once the jam reaches the right temperature/consistency, very carefully (think hot sugar) pour it into a glass jar and it allow it to cool to room temperature.
7. Cover and refrigerate.
Pro Tip:
During the entire cooking process, please be careful. Working with hot sugar can be dangerous if not handled with great care. Safety first so nobody gets hurt or burned.
As noted in Step #6, make sure your jam is placed in a glass jar and cools to room temperature before you place it in the refrigerator. Moving a hot liquid in a glass jar to a cold area quickly could result in the jar breaking.
Grab the printable version of our Small Batch Strawberry Jam Recipe below. Enjoy!
Heather
Small Batch Strawberry Jam (no pectin)
5 minPrep Time
25 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 lb fresh strawberries
- 1 1/2 cups granulated sugar
- 2 Tablespoons lemon juice
- 1 Teaspoon lemon zest (optional but amazing)
Instructions
- Wash and slice strawberries, be sure to remove the green tops and hulls.
- Add the sliced strawberries and sugar to a saucepan, mix well.
- Turn the burner to medium heat, stirring frequently, bring the mixture to a full rolling boil.
- One the strawberry and sugar mixture is boiling, add lemon juice and lemon zest. The lemon zest is optional but worth it!
- Stirring regularly, boil the mixture for about 15 minutes. It is important to stir often so your jam does not stick to the bottom of the saucepan and burn. (Note: According to Google, jam should reach a temperature of 220F; however, I only used my candy thermometer the first time I made jam.)
- Once the jam reaches the right temperature/consistency, very carefully (think hot sugar) pour it into a glass jar and it allow it to cool to room temperature.
- Cover and refrigerate.
Notes
During the entire cooking process, please be careful. Working with hot sugar can be dangerous if not handled with great care. Safety first so nobody gets hurt or burned.
As noted in Step #6, make sure your jam is placed in a glass jar and cools to room temperature before you place it in the refrigerator. Moving a hot liquid in a glass jar to a cold area quickly could result in the jar breaking.
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