Small Batch Strawberry Jam

Small batch strawberry jam takes the complicated and messy work of canning out of preserving summer’s best flavors. Just fresh berries, sugar, and lemon juice are all you need to put up a jar or two of sweet berry jam.

Two pieces of buttered toast, one with strawberry jam, on a white plate with a spoon and jar of jam in the background.

Adapted from Cynthia Graubart | Strawberry Love | Storey Publishing, 2021

Bright summer berries are a gift from nature made into a jam for morning toast, swirled into meringues, or used atop ice cream. Prepared without the fuss of traditional canning, this jam should be stored in the refrigerator and enjoyed within 3 or 4 weeks.–Cynthia Graubart


You’ll find, with a no-pectin jam like this, your jam is going to set with a softer texture. At the same time, you’re able to use a lot less sugar in a recipe without pectin and it won’t affect the setting process. The addition of lemon juice helps the jam to firm up a bit; cooking down the fruit and sugar mixture helps with this, too. The beauty of a recipe like this one is that, if you do find your jam is a little loosey-goosey after spending some time in the fridge, you can always cook it down a little further.

Small Batch Strawberry Jam

Two pieces of buttered toast, one with strawberry jam, on a white plate with a spoon and jar of jam in the background.

The arrival of fresh strawberries signals the start of summer, the time to visit pick-your-own farms and farmers’ markets to stock up on plump, ripe berries. This recipe makes an unfussy version in a smaller size—faster and easier than traditional canning.

Cynthia Graubart

Prep 10 mins

Cook 30 mins

Total 40 mins

12 servings | Makes 1 1/2 cups

89 kcal

  • In a medium saucepan over medium heat, stir together the strawberries, sugar, and lemon juice. Cook until the berries are bubbling and have begun to soften, 5 to 8 minutes.
  • Reduce heat to low and continue cooking at a simmer until the berries are soft and a spoon leaves a line of separation in the jam when scraping the bottom of the pan, 25 to 30 minutes.
  • Pour jam into clean glass jars or freezer-safe containers and let cool completely. Store in the refrigerator for 3 to 4 weeks or freeze for longer storage.

Serving: 2tablespoonsCalories: 89kcal (4%)Carbohydrates: 23g (8%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 119mg (3%)Fiber: 2g (8%)Sugar: 20g (22%)Vitamin A: 9IUVitamin C: 45mg (55%)Calcium: 12mg (1%)Iron: 1mg (6%)

Originally published July 03, 2021

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