Small Batch Strawberry Jam (2025)

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Whether you’re a seasoned pro, or just getting started making homemade jam, this Small Batch Strawberry Jam recipe is for you! Made without added pectin, this recipe is easier than traditional homemade strawberry jam and uses way less sugar than other jam recipes.

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So grab your basket and head to the farm for some berry picking! This easy strawberry jam will quickly become one of your new favorite strawberry recipes this summer!

If you love this recipe, you’ll love my mixed berry jam and simple strawberry compote!

Why You’ll Love This Recipe

  • This small batch jam recipe is the perfect recipe for when you want to use up old berries or dabble in jam making, without committing to a million jars sitting around.
  • This recipe produces one single half pint of homemade strawberry jam, meaning you can skip the canning process entirely and you won’t be cutting up pounds of strawberries.
  • The whole process takes about one hour and the finished jam can be stored right in the fridge for weeks.
  • The fresh strawberries and fresh lemon in the recipe, make this jam super bright and fruity, capturing the freshness of summer in a jar!

How to make Small Batch Strawberry Jam

With just a few simple ingredients, you can make fresh jam that has a ton of delicious uses. Full ingredient amounts can be found on the recipe card at the bottom of the post.

Equipment You’ll Need

  • 2 quart heavy-bottomed pot
  • Rubber spatula or wooden spoon
  • Microplane zester
  • Potato masher or fork

Ingredients

Fresh strawberries: Pick bright red, plump, and fragrant strawberries. Only use fresh strawberries when in season. If you’re making jam in the winter, use frozen strawberries instead.

Granulated sugar: The sugar will compliment the sweetness of the berries, while also giving the jam a gelatinous consistency.

Lemon juice and lemon zest: The lemon juice adds brightness and tartness that brings out the flavors of the fruit. The zest will add a touch of freshness and aroma to the jam. Make sure to use freshly squeezed lemon juice for this jam!

Kosher salt: Just adding a pinch during cooking will balance out the sweetness from the berries and sugar.

Instructions

Prep the strawberries by removing the stems and cutting them in half. Larger berries can be cut in quarters.

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Add the strawberries, sugar, and lemon juice to a 2 quart sauce pot.

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Heat the mixture over medium high heat and cook for about 5-6 minutes until a good amount of juice has been released, partially submerging the strawberries. The sugar should be dissolved and the liquid around the berries should be boiling.

Reduce the temperature to medium heat and let the berries simmer for 10 minutes, stirring occasionally. Reduce the temperature to low heat if the mixture continues to boil rapidly.

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After 10 minutes, the strawberry mixture should be soft. Use a potato masher or a fork to mash the berries until no big chunks remain.

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Finish cooking the jam for 30-35 more minutes, stirring often.

You’ll know the jam is done when the bubbles have slowed and turned thick and syrupy. The mixture will look like it’s “breathing” as it simmers and will have reduced quite a bit.

To test for doneness, put a small plate in the freezer to get it nice and cold. Spoon a little jam on the plate and wait for it to cool. Once cooled, check the consistency of the jam. Continue cooking if you want your jam thicker or turn off the heat if the desired thickness is reached.

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Once the jam is where you want it, remove the pot from the heat. Give the strawberry jam a taste and stir in the lemon zest and additional lemon juice if desired.

Allow the jam to cool to room temperature before transferring it to a jar. Store your homemade strawberry jam in the fridge. The jam will thicken as it cools.

Variations + Substitutions

  • Use frozen strawberries in place of fresh ones. Do not thaw first before using.
  • Make the jam without lemon juice. You can omit it entirely or swap out the lemon for orange or lime juice.
  • Add vanilla or almond extract for extra flavor and warmth. Add any flavorings to the jam after it’s off the heat.

Pro Tips

  • Pick fresh strawberries when they’re in season. Using fresh berries outside of strawberry season will result in a flavorless jam. If you want to make jam during the winter, use frozen berries. They’re just as good as fresh for this recipe.
  • Make sure the jam cooks long enough. Strawberries are low in natural pectin, and since we’re not adding pectin or a large amount of sugar, we need to cook as much moisture out of the berries as possible to get a jam like consistency.

Storage

Cool your jam to room temperature before transferring it to an airtight half pint jar.

Store the jam in the refrigerator for up to 3 weeks and use it for peanut butter and jelly sandwiches, as an ice cream topping, or as a topping for pancakes.

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FAQS

Why is my strawberry jam not thick?

The jam hasn’t cooked long enough. If your jam is too runny, return it to the pot and simmer until thickened. The mixture should reduce to about 1 cup. Keep in mind, the jam will thicken as it cools.

How much fruit do I need for a batch of jam?

Since this is a small batch recipe, we just need 16 oz of strawberries to produce 1 half pint jar of jam.

Can my strawberry jam be frozen?

Yes! If you don’t plan on using your strawberry jam right away, you can store it in the freezer once it has cooled. When you’re ready to use it, thaw it in the fridge until spreadable.

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More Strawberry Recipes

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Small Batch Strawberry Jam

Yield: 8 ounces

Prep Time: 5 minutes

Cook Time: 50 minutes

Small Batch Strawberry Jam is the perfect recipe for making homemade jam without a ton of jars! This recipe makes one half pint jar of fresh strawberry jam.

Ingredients

  • 16 ounces fresh strawberries, stems removed and cut in half
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lemon juice, plus more to taste
  • Dash of coarse kosher salt
  • 1/2 teaspoon lemon zest (optional)

Instructions

  1. Add the sliced strawberries, sugar, 2 tablespoons of lemon juice, and dash of salt, to a 2 quart sauce pot.
  2. Heat the mixture over medium high heat and cook for about 5-6 minutes until enough juice has been released to partially submerge the strawberries. The sugar should be dissolved and the liquid around the berries should be boiling.
  3. Reduce the temperature to medium heat and let the berries simmer for 10 minutes, to soften. Stir occasionally. Once softened, use a potato masher or a fork to mash the berries until no big chunks remain.
  4. Continue cooking the jam for 30-35 more minutes, stirring often.
  5. The jam is done when the bubbles have slowed and turned thick and syrupy, the mixture will have reduced and will look like it's "breathing" when it simmers.
  6. Remove the pot from the heat. Stir in the lemon zest and more lemon juice to taste. Allow the jam to cool to room temperature before transferring to a jar and storing in the fridge. The jam will thicken as it cools.

Notes

To test for doneness, put a small plate in the freezer to get it nice and cold. Spoon a little jam on the cold plate and wait for it to cool. Once the jam is cooled, check the consistency and continue cooking if you want it thicker, or pull off the stove if the desired thickness is reached.

Nutrition Information:

Yield: 16Serving Size: 1
Amount Per Serving:Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 0g

Small Batch Strawberry Jam (2025)

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