Small-Batch Strawberry Jam

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.

Yield:

Makes 4 cups (serving size: 2 tbsp.)

Recipe from

Recipe Time

Total: 2 Hours, 30 Minutes

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

Ingredients

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

Preparation

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 (sunset.com/canning).

MAKE IT YOUR OWN

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.

Note:

April 2013