Enjoy the irresistible taste of our Easy Small Batch Strawberry Jam! With just three simple ingredients – Strawberries, Sugar, and Lemon Juice – this homemade delight is ready in minutes.
No special equipment, fruit pectin, or cornstarch required. Spread it on toast, scones, bagels, or use it to elevate your favourite desserts. This versatile jam is the perfect addition to your breakfast and beyond!
One Punnet Strawberry Jam recipe
I absolutely love making my very own strawberry jam—it’s both simple and exciting! The best part is that you don’t need any special training or fancy gadgets for this. All you need is a saucepan to bring this delicious jam to life. Proportion to make a delicious jam is 1:1 ratio. For every part of the fruit add the same portion of sugar.
Here’s how it goes: I combine fresh strawberries, sugar, and a splash of lemon juice. No pectin or cornstarch needed too.Then, I cook them together until the mixture reaches the perfect consistency. If I prefer a smoother texture, I simply crush or blend the mixture. After that, I store it in a glass container, ready to be enjoyed.
The best part is, it’s ready in no time, allowing me to enjoy the sweet and tangy goodness whenever I want. Plus, the versatility of this jam is amazing! I can spread it on toast, scones, or bagels, or even use it as a delectable topping for cakes and desserts.
What’s even better is that this method works with various fruits. I’ve made small batch loquat jam and blueberries, and they turned out amazing. The possibilities are endless, and the joy of homemade jam is simply irresistible.
Why you’ll love this recipe?
- Homemade goodness: Nothing beats the taste of homemade preserves.
- Minimal ingredients: Only 3 ingredients required for this recipe.
- No preservatives: Enjoy a jam without any added preservatives.
- Small batch convenience: Make small batches and enjoy your homemade jam.
- Scalable: Easily double or triple the recipe to create delightful gift hampers for special occasions.
Strawberries: Fresh or frozen strawberries work well. Wash and hull the strawberries before using them.
Lemon Juice: Use the juice of a medium-sized lemon or approximately 2 tablespoons of lemon juice. It helps to lower the pH of the jam mixture and aids in setting the jam.
Sugar: Granulated sugar is used in this recipe, but you can also use jam sugar, monk fruit sweetener if preferred.
How to make Small batch Strawberry Jam: Step by Step?
Prepare the strawberries: If using organic strawberries, simply wipe them with a damp towel. For non-organic strawberries, rinse and wipe them well. Hull the fruit by cutting off the caps and the white hull. Coarsely cut the strawberries into smaller pieces or crush the strawberries.
Optional step: Macerate the strawberries by adding sugar to the crushed strawberries in the saucepan. Stir to combine and let it sit at room temperature for 30-40 minutes, allowing the strawberries to release their juices.
Cook the jam: Add lemon juice to the strawberries mixture in the saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Then, increase the heat and bring the jam to a rolling boil. Let it boil until the jam thickens and bubbles cover the surface completely (around 8-10 minutes).
Test for setting point: Use a sugar thermometer to bring the jam to 105°C. Alternatively, you can chill small plates in the freezer for 15 minutes, then place a drop of the jam on the chilled plate and refrigerate for 30 seconds. Run your finger through the drop to see if it forms a crinkle and is tacky. If not, boil the jam for another 1-2 minutes and retest.
Skim and finish: Remove the jam from heat and skim off any pink scum from the top using a spoon. You can add a knob of butter to disperse any remaining scum (optional).
Store Homemade Strawberry Jam
After preparing your small portion of jam, here’s how you can store it:
- Refrigerator storage: Transfer the jam into a sterilised jar and allow it to cool to room temperature. Once cooled, seal the jar tightly and store it in the refrigerator for up to 2 weeks.
- Canning method: For long-term storage, follow these steps:
- Ladle the hot jam into sterilized jars, leaving a 1/4-inch headspace from the top.
- Wipe the rim of the jar to ensure a clean seal.
- Place the lid in the center of the jar and apply the band until it is fingertip tight. Repeat for any remaining jars.
- Process the filled jars in boiling water for 15 minutes, ensuring the lid does not flex up at any point after processing.
If you would like to know more ways to use your preserve jars – Make Tomato Salsa for Canning. This Salsa tastes so fresh for a couple of months!
How to freeze strawberries at home?
Freezing strawberries at home is a simple and convenient way to preserve their freshness all year round. Start by choosing ripe and firm strawberries, ensuring they are at their peak flavour. I prefer to buy plenty of strawberries when in season. After washing them gently, remove the green stems and hull them if desired.
Next, For whole frozen strawberries, arrange them in a single layer on a parchment-lined baking sheet and freeze until firm. Alternatively, you can slice the strawberries before spreading them out on the baking sheet. Once frozen, transfer the strawberries to freezer-safe bags, removing any excess air to prevent freezer burn. Don’t forget to label and date the containers for easy reference.
Stored at 0°F (-18°C) or below, the frozen strawberries can retain their quality for 8-12 months. With frozen strawberries on hand, you can enjoy the taste of summer all year round! Use them to smoothies, strawberry lassi, no bake strawberry cheesecake, pancakes and more.
My readers love making my Instant Pot strawberry jam using frozen strawberries.
FREQUENTLY ASKED QUESTIONS?
How much is 1 punnet of strawberries?
In general, a punnet of strawberries typically contains around 250 grams (8 ounces) to 500 grams (1 pound) of strawberries. The term “punnet” is a unit of measurement used to refer to a small container or basket typically used for selling fruits like strawberries. However, the exact size or weight of a punnet can vary depending on different regions or countries.
Can I use a sugar alternative for this jam?
Yes, you can use sugar alternatives such as Monk Fruit Sweeteners. They are made with fruit extract. Although I personally haven’t made jam with them, some of my readers have tried and mentioned that it works well.
How can I speed up the cooking time for making jam?
To reduce the cooking time and thicken the jam quickly, you have a couple of options. One is to add a cornstarch slurry, which is a mixture of cornstarch and water. Alternatively, you can add 1 tablespoon of chia seeds. These additions will help thicken the jam faster and consequently shorten the cooking time.
How to make Jam with frozen strawberries?
To make jam with frozen strawberries, you need to allow the strawberries to thaw completely before adding them to the pot along with sugar and lemon juice. Another option is to utilize your Instant Pot pressure cooker to prepare the jam. For a detailed recipe with instructions, you can find all the information you need at- INSTANT POT STRAWBERRY JAM WITH FROZEN STRAWBERRIES
More Strawberry Recipes
Small batch Strawberry Jam recipe below
- 1 lb Strawberries 454g
- 2½ Cup Granulated Sugar or Jam Sugar 450g
- 2 Tbsp Fresh Lemon Juice
Prepare the strawberries:
- Wash and hull the strawberries. Gently crush them with a potato masher.1 lb Strawberries
Optional maceration step:
- Add sugar to the strawberries in a pan and stir to combine. Cover the pan and let it sit at room temperature for 30-40 minutes to draw out the juices.2½ Cup Granulated Sugar or Jam Sugar
Cook the jam:
- Add lemon juice to the strawberries mixture. Cook over medium heat, stirring occasionally, for 2 minutes. Then, increase the heat and bring the jam to a rolling boil until thickened and covered with bubbles, for about 8-10 minutes.2 Tbsp Fresh Lemon Juice
If skipping maceration step:
- Combine crushed strawberries, sugar, and lemon juice in a pan. Cook over medium heat, stirring often until sugar dissolves completely, for about 5-7 minutes. Then, increase the heat and bring the jam to a rolling boil for 8-10 minutes.1 lb Strawberries, 2½ Cup Granulated Sugar or Jam Sugar, 2 Tbsp Fresh Lemon Juice
Test the jam:
- Place two small plates in the freezer before cooking the jam. To test, drop a small amount of jam on the chilled plate and refrigerate for 30 seconds. Run your finger through it to check if it forms a crinkle and is tacky. If not, boil the jam for another 1-2 minutes and retest.
Skim scum and store:
- Remove any pink scum from the top with a spoon. Ladle the jam into sterilised jars, leaving 1/4 inch headspace. Allow it to cool to room temperature, seal the jars, and store them in the refrigerator for up to 2 weeks.