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Small-Batch Strawberry Jam





Total Time
2 hrs 30 mins

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.

Small-Batch Strawberry Jam (0413)




Photo by Annabelle Breakey; written by Amy Machnak
 3 1/2 pounds strawberries, washed, hulled, and halved
 2 3/4 cups sugar
 1/2 teaspoon kosher salt
 1 lemon, quartered
Step 1
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.

Step 2
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).

Step 3
3

MAKE IT YOUR OWN

Step 4
4

Try these variations:

Step 5
5

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

Step 6
6

Rhubarb: Replace 1 lb. straw­berries with chopped rhubarb.

Step 7
7

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories83
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 24mg2%
Total Carbohydrate 21g8%

Dietary Fiber 1.1g4%
Protein 0.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.