Small-Batch Strawberry Jam

Small-Batch Strawberry JamRecipe
Photo: Annabelle Breakey; Styling: Kevin Crafts
As delicious as fresh jam is, you don't always want a freezer full of it. This easy recipe makes just enough for you and for a gift.
Makes 4 cups (serving size: 2 tbsp.)


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3 1/2 pounds strawberries, washed, hulled, and halved
2 3/4 cups sugar
1/2 teaspoon kosher salt
1 lemon, quartered


Total: 2 Hours, 30 Minutes

1. Mix all ingredients in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 1/2 hours.

2. Chill jam in airtight containers up to 1 month, freeze up to 6 months, or process according to Sunset canning methods (


Try these variations:

Rose: Stir in 2 to 2 1/2 tsp. rose water at the end.

Rhubarb: Replace 1 lb. straw­berries with chopped rhubarb.

Black pepper: Simmer berries with 2 tsp. crushed peppercorns.

Created date

March 2013

Nutritional Information

Calories 83
Caloriesfromfat 2 %
Protein 0.4 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 21 g
Fiber 1.1 g
Sodium 24 mg
Cholesterol 0.0 mg