Preserving
Small-Batch Strawberry Jam
Makes ~3 half-pints · 30 min
Bright, jammy, and made without commercial pectin — just strawberries, sugar, and a squeeze of lemon.
Ingredients
- 4 cups strawberries, hulled and crushed
- 3 cups sugar
- 2 Tbsp lemon juice
Instructions
- Combine strawberries, sugar, and lemon juice in a wide, heavy pot.
- Bring to a rolling boil over medium-high, stirring often.
- Boil 15–20 minutes until it reaches 220°F (gel stage). Skim any foam.
- Ladle into clean jars, leaving ¼-inch headspace.
- Refrigerate up to 3 weeks, or water-bath can for 10 minutes for the pantry.