Homemade Strawberry Jam-Small Batch-No Pectin-Less Sugar
This Homemade Strawberry Jam with no Pectin and less sugar is irresistible. This jam is made from plump, juicy strawberries that will remind you of summer. Learn how to make your own strawberry jam and enjoy it on toast, pancakes, or over vanilla ice cream.
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Ingredients Needed For Small Batch Homemade Strawberry Jam:
- 24-26 ounces fresh strawberries after the stem has been removed
- 1 1/2 cups granulated sugar
- 3 tbsps lemon juice
- 1/2 tsp vanilla
How To Make Homemade Strawberry Jam:
Wash and remove stems from the strawberries. Discard the stems.
Place hulled strawberries, sugar and lemon juice into a sauce pan on the stove (medium heat) and mash the strawberries with a potato masher as you mix in the sugar and bring the mixture to a boil.
When the mixture boils, stir and cook for 27-30 minutes. Use a long handled wooden spoon. The mixture needs to thicken. It will also thicken more when it cools.
When jam is desired consistency, remove from the heat and add the vanilla. Stir.
Allow time for the jam to cool. Store in airtight containers.
NOTE: Store in the refrigerator for up to 3 months or freeze for up to one year. You can also water bath can (bottle) this jam to last up to two years-kept in a cool, dry and dark place. See note below in post for water bath canning. Since it is just three cups, I place some in the refrigerator and some in the freezer.
**The hot jam can pop out at your arms and hands while stirring-be careful.
***If you want to bottle this jam, see “SEALING” in our Zucchini Relish post.
Other Homemade Jam Recipes You Will Love: 💕
Blueberry Jam-No pectin and small batch
Cranberry Orange Jam-super yummy for Thanksgiving and Christmas. Great for gift giving.
Homemade Strawberry Jam-NO Pectin-Less Sugar-Small Batch
An easy fresh strawberry jam recipe that tastes like summer.
Ingredients
- 24-26 ounces fresh strawberries after the stem has been removed
- 1 1/2 cups granulated sugar
- 3 tbsps lemon juice
- 1/2 tsp vanilla
Instructions
-
Wash and remove stems from the strawberries.
-
Place strawberries, sugar and lemon juice into a deep pot on the stove (medium heat) and mash the strawberries with a potato masher as you bring the mixture to a boil.
-
When the mixture boils, stir and cook for 27-30 minutes. Mixture needs to thicken. It will also thicken when it cools.
-
When jam is desired consistency, remove from the heat and add the vanilla. Stir.
-
Allow time for the jam to cool. Store in airtight containers.
-
NOTE: Store in the refrigerator for up to 3 months or freeze for up to one year. You can also water bath can (bottle) this jam to last up to two years-kept in a cool, dry and dark place. See note above in post for water bath canning. Since it is just three cups, I place some in the refrigerator and some in the freezer.
**The hot jam can pop out at your arms and hands while stirring-be careful.
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