Description
This Quick and Easy Strawberry Jam recipe is a simple, small-batch homemade jam made with fresh strawberries, sugar, and lemon juice. Perfect for spreading on toast or adding to desserts, this no-pectin jam cooks on the stovetop in just 20 minutes. It’s naturally vegan and gluten-free, and can be adjusted for chunkier or smoother textures.
Ingredients
Scale
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Combine Ingredients: Place the chopped strawberries in a medium saucepan over medium heat. Add the sugar and lemon juice, then stir to combine all ingredients thoroughly.
- Cook and Mash: Cook the mixture for 5–7 minutes, mashing the strawberries gently with a spoon or potato masher as they soften to your preferred chunkiness.
- Simmer: Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10–12 minutes. Stir frequently to prevent sticking, continuing until the jam thickens to your desired consistency.
- Cool and Store: Remove the saucepan from heat and allow the jam to cool slightly. Transfer the jam into a clean jar or container and refrigerate. The jam will continue to thicken as it cools.
Notes
- For chunkier jam, mash the strawberries less during cooking.
- This small-batch recipe yields about 1 cup of jam and stores well in the refrigerator for up to 2 weeks.
- For a smoother texture, blend the cooked jam before cooling.
- You can double the recipe if needed, but increase the simmering time slightly to achieve the proper thickness.
