Forget canning, let's eat now! This Small Batch Strawberry Jam recipe only requires three ingredients and contains no pectin, so it's the perfect amount to use up over the course of a few days -- on toast for breakfast or peanut butter and jelly sandwiches for lunch.
Course: Breakfast, Dinner, Lunch
Keyword: homemade strawberry jam, strawberry jam, strawberry jam no pectin
3cupsstrawberries, stems cut off and roughly chopped
2Tablespoonslemon juice, freshly squeezed
In a medium-sized sauce pan over medium-high heat, combine strawberries, lemon juice, and sugar and stir. Allow strawberry mixture to boil (these should be large bubbles) for about 1 minute while you stir constantly. Reduce heat to medium.
Cook mixture on medium heat, stirring often, until liquid is reduced by about 1/3 (about 10 minutes). Reduce heat to a very low simmer and let jam reduce by half until you can see the bottom of the pan when you run a spatula across the bottom. (The jam should be slightly more liquidy than the consistency you want in your jam because it will firm up when cooled.)
Remove from heat and let cool for about 30 minutes before placing in an airtight jar or container in the refrigerator. Let jam continue to firm up in the fridge for about 30 minutes to an hour before using.
This strawberry jam has no pectin, so it should be enjoyed within about 10 days. Store strawberry jam in the refrigerator in an airtight container or jar.