It’s strawberry season in Florida!
Have you ever gone strawberry picking?
We’re from the North, so, when I found out I could go pick strawberries at the beginning of April, I was pumped.
It’s something we enjoy at our house. So much, in fact, that we went way overboard on strawberry picking for our apartment sized fridge and freezer.
Strawberry season comes with so many goodies! Strawberry pie, strawberry bread, handfuls of strawberries every morning, this list goes on.
My freezer already had two bags of strawberries in it. I had made two loaves of strawberry bread, and due to being in quarantine, I couldn’t hand out goodies to our neighbors. There was no way I was letting these strawberries go to waste, I still had at least four pounds left.
While making Bubba a peanut butter and jelly sandwich and realized we were low on our store-bought jelly. Boom. It hit me. I knew what I was making next.
Homemade strawberry jam.
So, what better way to start off Baking with Bubba then by making homemade strawberry jam with him? He was elated when I asked him if he wanted to help.
B loves getting in the kitchen. He’ll help with anything. Not only is he a future chef, but he’s our quality assurance specialist. As you can see from his messy face, we make sure we’re making premium products in our house.
Today, I’m sharing an easy, small batch three ingredient strawberry jam recipe that we love.
How I Learned to Make Jam
I wanted to learn to make breads, cakes, and all the goodies. I knew that some of the best bread recipes were accompanied by delicious jams, but making jam also seemed like something too hard for me to do.
Then, Amy, a very close family friend offered to teach me some simple recipes that are staples in her household.
One day, I showed up at her house with all the supplies she said I’d need: canning jars, ingredients, and some patience.
I always love going to Amy’s house. Her family has been a part of my husband’s life since he was little. Her husband is our pastor, and they are a phenomenal family. They welcomed me immediately when I met my husband. Their house has such a warm vibe. You walk in and instantly feel at home.
Amy knows her way around the kitchen and makes some killer recipes, so I was elated when she offered to teach me her ways.
The day I learned how to make Jam with Amy, I also learned how to make pretzels and homemade bread. I was amazed at how simple the recipes were. Perfecting them certainly took time, but Amy made baking so much fun.
Amy showed me that making jam was pretty simple. Sterilize some jars, cut up some fruit, be attentive, and don’t rush the process.
New to canning? This guide is perfect for beginners.
There are tons of recipes out there for all sorts of jellies and jams, but this is one of my go-to recipes.
Why I Like This Homemade Strawberry Jam Recipe:
- This recipe is easy. It takes three ingredients and a little love.
- It’s a small batch strawberry jam recipe, it only makes about three cups (three eight-ounce jars) worth of jam. So I don’t have to worry about going through the whole canning process. I just sterilize some jars and get started.
- Bubba loves it.
Now, let’s get to the part you’re really here for, the recipe!
Simple Strawberry Jam Ingredients
I promised you this recipe involves three simple ingredients and I wasn’t lying.
This small batch strawberry jam recipe calls for:
- 1 1/2 pounds (600 grams) strawberries
- 1/4 cup lemon juice
- 1 1/3 cups (400 grams) sugar
Pectin or No Pectin?
You can make this strawberry jam recipe with pectin, but I didn’t have any on hand, and it’s not absolutely necessary.
Most jelly and jam recipes call for pectin.
Pectin is a starch that occurs naturally in fruits and vegetables. Sweeter fruits, like strawberries, are lower in pectin, so some recipes call for the addition of it.
If you don’t have it, grab a lemon, they’re high in pectin. Lemon juice will work just as well, especially for a small batch strawberry jam.
How to Make Strawberry Jam
Remove any unripe or overripe strawberries. Haul the strawberries(remove the stems) and chop up your strawberries into small pieces. I like some strawberry chunks, so I don’t chop them up too finely.
If you don’t like berry chunks, you could throw them in a food processor and let it do the work for you.
Transfer the berries into a medium-size pot, add the sugar and lemon juice. Stir until all the berries are coated well. With a potato masher or a fork, mash the strawberry mixture until the majority of your strawberries are “mushed. to your liking”
Heat on medium-high heat until the mixture begins to boil. Stirring frequently. Immediately after the mixture starts to boil, use a slotted spoon, and take out any strawberry pieces. Set these to the side.
Heat the leftover syrup that’s still in the pan until it reaches its setting point at 220°F on a candy thermometer.
You want your syrup to start to turn into a gel. If you don’t have one, that’s okay, keep reading to learn how to check if your jam has started to reduce enough to set properly into a gel.
Once the temperature has reached 220°F return the strawberries you set aside back into the pot. Let the jam boil for ten minutes or until it has thicken.
Remove from heat and pour into your mason jar or resealable container of your choosing.
Enjoy over ice cream or on your favorite biscuits!
Bubba and I loved making this easy homemade strawberry jam together. Since making it, he wants jam on everything. Getting little one’s involved in the kitchen is fun (and stressful if I’m being honest). But the more he gets involved in the kitchen the more willing he is to try new things.
Now, I just have to explain to him that we can’t go pick strawberries every three days.
What’s your favorite strawberry recipe? Do you love homemade strawberry jam as much as we do?
If You are Using Sterilized Mason Jars:
Fill each jar 1/4 inch from the top of the jar. Stick a clean knife straight down into each jar once to remove any air pockets.
Wipe down your jar with a clean washcloth and place the lid and band on it. Screw on the lid until you start to feel some resistance. Process your homemade strawberry jam jars in a boiling water bath for five minutes.
Remove the jars from the water bath and let cool for up to 24 hours. To check if the jars have sealed properly remove the band from the jar and push down on the lid lightly. If you are able to indent the lid, they did not seal properly.
This jam will keep for up to six months in a sealed unopened jar at room temperature. After the jam has been opened, it will keep for about three weeks in the fridge.
Checking Strawberry Jam without a Thermometer:
Place a small plate in the freezer for about fifteen minutes. To check to see if your jam has reached its setting point after it’s started to boil, do the following:
- Remove the plate from the freezer.
- Take a small spoonful of jam and put it on the cold plate.
- Let the jam cool for a few minutes on the plate.
- Give the jam that’s on the plate a small poke with your finger. If the jam wrinkles up and doesn’t run back into the spot you just poked, it’s reached its setting point.
Can I use frozen strawberries?
Yes, make sure they thaw completely before you start or add on some extra cooking time.
Can I freeze this strawberry jam?
Yes! Leave 1/4 inch space from the top of the container just in case it expands when freezing! Frozen jam can last up to a year in the freezer.
How do you can homemade strawberry jam?
I purchased this canning kit shortly after I went to Amy’s house. After I learned how simple canning could be I went a little “canning crazy.” I still use this same kit now.
Looking for More Yummy Treats?
Check out this homemade coffee creamer recipe that our household can’ t live without.
Homemade Strawberry Jam
- Medium Pot
- 3-8 Ounce Jars plus lids
- Fork or Potato Masher
- Slotted spoon.
- 1 ½ lbs Strawberries 600 grams
- 1 ¾ cups Sugar 400
- ¼ cup lemon juice
- Hull the strawberries(remove the stems) and chop up your strawberries into small pieces. ( I like bigger chunks in my jam, so do this based on your liking.)
- Place sugar, strawberries and lemon juice in a medium pot. Stir until combine.
- Mash strawberry mixture with a potato masher or fork until the majority of the chunks are "smushed."
- Over medium-high heat, bring the strawberry mixture to a boil. As soon as the mixture begins to boil, remove strawberry chunks with a slotted spoon. Set aside.
- Heat the leftover syrup in the pan until it reaches 220°F on a candy thermometer.
- Return the strawberry chunks back into the pan and bring the mixture to a boil for ten minutes. Stirring often.
- Remove from heat. The jam should be the gel like consistency.
- Pour mixture into containers of your choice and let it cool. If using a plastic container or anything that cannot be properly sealed, store in the refrigerator for up to three weeks. Enjoy!
Sterilized Mason Jar Instructions:
- If you are using sterilized mason jars:Fill each jar 1/4 inch from the top of the jar. Stick a clean knife straight down into each jar once to remove any air pockets. Wipe down your jar with a clean washcloth and place the lid and band on it. Screw on the lid until you start to feel some resistance. Process your homemade strawberry jam jars in a boiling water bath for five minutes. Remove the jars from the water bath and let cool for up to 24 hours. To check if the jars have sealed properly remove the band from the jar and push down on the lid lightly. If you are able to indent the lid, they did not seal properly. This jam will keep for up to six months in a sealed unopened jar at room temperature. After the jam has been opened, it will keep for about three weeks in the fridge.