Small Batch Strawberry Jam, No Pectin and No Butter
Servings: 14
Calories: 94kcal
Savor the flavors of summer with our small batch strawberry jam, crafted without the need for pectin or butter. Each jar captures the sun-kissed sweetness of handpicked strawberries, allowing their natural flavors to shine. Spread the love on your morning toast or elevate your desserts with this delightful, homemade treat. This is a small batch jam recipe allowing you to make a small jar to keep and another to share!
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Equipment
- candy thermometer OR do the gel test
- potato masher or immersion blender
Ingredients
- 16 ounces strawberries
- 1 ½ cups granulated sugar
- 3 Tablespoons lemon juice use fresh or bottled
- ¼ teaspoon salt
Instructions
- Place several small plates or flat bowls in the freezer for the gel test after the mixture cooks (if you are doing the gel test).
- Prepare the strawberries by washing the berries and cutting off the tops. I also cut very large berries in half.
- Squeeze the lemons if using fresh lemons. Place the prepared strawberries, sugar, lemon juice, and salt in a medium-sized saucepan and cook over medium heat. Stir it regularly until the sugar has dissolved. This will take about four to six minutes.
- Once the sugar has completely dissolved, mash the strawberries into small bits, bring the jam to a low boil, turn the heat down to medium/low, and allow for a gentle boil without stirring for about 20-25 minutes. If you are using a candy thermometer, I cook until it reads 210℉ (see notes). OR you can do the gel test - see the next step.
- If you choose to do a gel test instead of use a candy thermometer, do your first test at about 18 minutes. Turn off the stove while you complete the gel test. Spoon a small amount (one-half teaspoon) onto the cold plate. Return to the freezer for two minutes. Tilt the plate to see if the mixture runs down the plate quickly or if it very slowly creeps. If it runs quickly, return the mixture to a quick boil and then immediately turn it down to a simmer for another minute or two. Try the test again. You might need to do it a third time. You should not need to try a fourth time. See notes for another freezer test.
- Remove the jam from the stove top and let cool for about 30 minutes until it's easier to handle. Give it a stir before pouring the mixture into the jar/s. Store the jam in the fridge for up to one month unopened. Once it's been opened, try to consume within a week or so.
Notes
This recipe makes about two-and-a-half cups of cooked jam as written. I'm not sure if this is technically a "small batch" jam because when I make this I end up with two smallish jars. That's perfect because then I have one to share! This recipe easily cuts in half though if you want to make just one small jar for you. Watch the cooking times though because with fewer ingredients in the pot, it may cook more quickly. To make one-half of the recipe use: 8 ounces of strawberries, three-fourths cups of sugar, one-and-a-half tablespoons of lemon juice, and one-eighth teaspoon of salt.
You can use frozen unsweetened strawberries for this recipe. The cooking times will likely vary.
This is not a super thick jam like you'd buy in the store. The jam will be runny when first cooked but will thicken up quite a bit after cooling. If, after completely cooling the jam it is not thick enough to make you happy, pour it into a saucepan, bring it to a boil, and then simmer for a couple of minutes again. You don't want to cook it too much though or your jam will get an over-cooked flavor and rubbery texture. One more time should do the trick.
Most jam recipes call for 220°F reading on the candy thermometer. This makes jam that is too thick for my liking. It's a little looser than store-bought jam if you cook it to 210°F. If you want your jam to be super thick like store-bought jam then wait until the thermometer reads 220°F. This will take about 30 minutes of cooking.
Another way to test if the jam has set up enough is to run your finger through the jam after it has been on the plate in the freezer for two minutes. It will show a slight wrinkle as you push your finger through it AND the two parts will not quickly come back together.
Nutrition
Serving: 2Tablespoons | Calories: 94kcal | Carbohydrates: 24g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 84mg | Potassium: 53mg | Fiber: 1g | Sugar: 23g | Vitamin A: 4IU | Vitamin C: 20mg | Calcium: 6mg | Iron: 0.1mg