Quick and easy Small Batch Strawberry Jam is so simple to make in one pot with just three ingredients — fresh strawberries, sugar, and lemon juice. No pectin needed, no complicated steps. Just a little time on the stove turns this trio into a glossy, thick jam bursting with real strawberry flavor. It’s naturally sweet, slightly tangy, and incredibly addictive.
You’ll be amazed at how satisfying it is to make your own jam at home. Once you try it, store-bought will never taste the same. This homemade jam is versatile, too and perfect for spreading on toast and pancakes, drizzling over ice cream, spooning onto biscuits, or pairing with cheese on a charcuterie board. Or just eat it straight from the jar. Yes, it’s that good.
Why You’ll Love This Small Batch Strawberry Jam Recipe
- Just three ingredients. All you need are fresh strawberries, granulated sugar, and lemon juice. No added preservatives or pectin — just simple pantry staples that let the fruit shine.
- Quick and fuss-free. This jam comes together in less than 30 minutes and uses just one pot. It’s the perfect introduction to canning or small batch preserving.
- Incredibly flavorful. Cooking the strawberries down intensifies their flavor, while the lemon juice balances the sweetness and adds brightness. It tastes like summer in a jar.
- Small batch = less waste. This recipe makes about 1 cup of jam, so it’s perfect when you have a small amount of fruit or just want a quick homemade treat.
- Endlessly versatile. Enjoy it on toast, scones, yogurt, desserts, or even savory dishes like grilled cheese or roasted meats.
Ingredient Notes
To make this Small Batch Strawberry Jam, you will need the following ingredients (full measurements in recipe card below):
- fresh strawberries - I used small strawberries that we picked at a local farm. They were incredibly ripe and perfect for jam. You can also substitute with frozen strawberries that have been thawed and drained.
- sugar - adds extra sweetness and also helps the jam set. You can also use coconut sugar or cane sugar.
- lemon juice - fresh lemon juice gives the best flavor, but you can use bottled lemon juice as well. It helps balance out the sweetness in the jam.
You will also need measuring cups and spoons, medium saucepan, wooden spoon or spatula, clean jar with lid (like a mason jar).
How to Make the Best Small Batch Strawberry Jam without Pectin
- Combine the ingredients. In a medium saucepan, add the strawberries, sugar and lemon juice. Stir well to dissolve the sugar. Let the mixture sit at room temperature for 20-30 minutes. You will notice the strawberries start to feel mushy and the juice coming out.
- Cook. Cook the strawberry mixture over medium low heat. Stir continuously and slowly bring the mixture to a boil. The mixture will get foamy. Continue to boil for about 15 minutes, or until the jam starts to thicken and its internal temperature reaches 220 F. A digital thermometer is very helpful to get the quick measurement. You will also notice the foam disappear at this point.
- Cool down and store. Turn off the heat and keep stirring to cool it down a bit. Pour the jam into a mason jar and allow to cool down to room temperature. Seal the jar and store in the refrigerator.
How to Tell When Homemade Jam is Ready
The jam is ready when it thickens to a jam-like consistency. There are a couple ways to test whether your strawberry jam is perfectly set and ready to store.
- Drip test: To test for readiness, scoop out a small spoon of jam and place it on a cold plate. Tilt the plate vertically. If the jam drips down quickly from the plate, you need to continue cooking the jam for a few more minutes. If the jam sets on the plate or slowly moves down off the plate, that means it’s ready for storage.
- Spoon test: Another test is to coat the back of a spoon and draw a line through it with your finger. If the line holds, it’s done. You can also test using a thermometer (around 220°F). The jam will continue to thicken slightly as it cools, so avoid overcooking to prevent a stiff texture.
Recipe Variations
- Add herbs. Stir in a few sprigs of fresh basil, thyme, or mint while cooking for a unique twist.
- Make it chunkier. Lightly mash the strawberries with a potato masher, or skip mashing altogether for a rustic, chunky jam.
- Boost the citrus. Add lemon zest for extra brightness or substitute half the lemon juice with orange juice for a sweeter finish.
- Add vanilla. A splash of vanilla extract can enhance the richness and round out the flavor.
- Spice it up. Add a pinch of ground cardamom or cinnamon for a warm, unexpected note.
How to Serve
There are so many ways to serve your homemade strawberry jam. Try it with:
- Toast: Sourdough, Brioche Bread, Bagels, or Ciabatta Rolls.
- Biscuits: Buttermilk Biscuits or Glazed Lemon Blueberry Scones
- Oatmeal: Baked Oatmeal, Porridge, or Oatmeal Breakfast Bars.
- Parfaits: Fruit and Yogurt Parfait, Yogurt, and Homemade Granola.
- Sweet breakfast: Pancakes, Waffles, or Crepes
- Desserts: No Churn Vanilla Ice Cream, Classic New York Cheesecake, or Lemon Loaf with Lemon Glaze
- Platters: Cheese Board or Charcuterie Platter
For more recipe ideas, see our 50 Best Breakfast Ideas.
Recipe Tips and Tricks
- Use ripe strawberries. The riper the berries, the sweeter and more flavorful your jam will be. Avoid underripe or overripe fruit.
- Mash as you cook. Use a spoon or masher to help break down the berries as they cook. This gives you control over the texture.
- Simmer until thick. The jam is done when it coats the back of a spoon and runs slowly when dripped. It will thicken more as it cools.
- Don’t skip the lemon juice. It’s essential for balancing flavor and helping the jam set without pectin.
- Sterilize your jar. To extend shelf life, pour hot jam into a clean, sterilized jar and refrigerate once cooled.
Storing and Freezing Instructions
How to Store
Store strawberry jam in a clean, airtight container in the fridge for up to 2 weeks. Let it cool completely before sealing and storing. For longer storage, use proper canning methods.
How to Freeze
Let jam cool completely, then transfer to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw in the fridge overnight before using.
FAQ
Continue to cook the jam until it visibly thickens and slowly drips from your spoon in a syrupy ribbon. It should mound slightly when dropped onto a cold plate. If you're unsure, spoon a little onto a chilled dish and run your finger through it — if it leaves a clean path that doesn’t fill in, it’s ready. The jam will firm up more as it cools, so avoid overcooking to prevent a rubbery texture.
No, pectin is not required in this recipe. Strawberries naturally contain a small amount of pectin, and the lemon juice enhances that effect to help the jam set. Simmering the fruit and sugar long enough allows the mixture to thicken without the need for commercial pectin, resulting in a softer, more natural consistency with a purer strawberry flavor
Yes, thaw and drain them first. Frozen strawberries release more moisture than fresh ones, so you’ll need to simmer the jam a bit longer to reach the desired consistency. This may slightly change the texture, but the flavor remains delicious and vibrant. It's a great option when fresh berries aren't in season or if you want to use up a bag of frozen fruit from the freezer.
Yes, you can scale up this recipe to make a larger batch. Just make sure to use a wide, heavy-bottomed pot to help the mixture reduce evenly, and adjust the simmering time as needed. Larger batches may take longer to thicken, and it’s important to stir frequently to prevent burning. Be mindful that increasing the recipe may slightly alter the texture, but the jam will still be delicious and spreadable.
More Strawberry Recipes
- 25 Best Strawberry Recipes
- Strawberry Cupcakes
- Strawberry Compote
- Chocolate Covered Strawberries
- Strawberry Sorbet
- Strawberry Lemonade
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Recipe
Small Batch Strawberry Jam (No Pectin)
- Total Time: 40 minutes
- Yield: 2 cups jam
- Diet: Vegan
Description
Quick and easy Small Batch Strawberry Jam is so simple to make in one pot with just three ingredients — fresh strawberries, sugar, and lemon juice. No pectin needed, no complicated steps. Just a little time on the stove turns this trio into a glossy, thick jam bursting with real strawberry flavor. It’s naturally sweet, slightly tangy, and incredibly addictive.
Ingredients
- 1 pound fresh strawberries, washed and hulled
- 1 cup granulated sugar
- 2 tablespoons fresh lemon juice
Instructions
- In a medium saucepan, add the strawberries, sugar and lemon juice. Stir well to dissolve the sugar. Let the mixture sit at room temperature for 20-30 minutes. You will notice the strawberries start to feel mushy and the juice coming out.
- Cook the strawberry mixture over medium low heat. Stir continuously and slowly bring the mixture to a boil. The mixture will get foamy. Continue to boil for about 15 minutes, or until the jam starts to thicken and its internal temperature reaches 220 F. A digital thermometer is very helpful to get the quick measurement. You will also notice the foam disappear at this point.
- Turn off the heat and keep stirring to cool it down a bit. Pour the jam into a mason jar and allow to cool down to room temperature. Seal the jar and store in the refrigerator.
Notes
How to check if the jam is ready: There are a few ways to test whether your strawberry jam is perfectly set and ready to store. First, your mixture will start to thicken. To test for readiness, scoop out a small spoon of jam and place it on a cold plate. Tilt the plate vertically. If the jam drips down quickly from the plate, you need to continue cooking the jam for a few more minutes. If the jam sets on the plate or slowly moves down off the plate, that means it’s ready for storage.
How to store: Store strawberry jam in a clean, airtight container in the fridge for up to 2 weeks. Let it cool completely before sealing and storing. For longer storage, use proper canning methods.
How to freeze: Let jam cool completely, then transfer to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw in the fridge overnight before using.
- Prep Time: 5 minutes
- Wait Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Carlee says
This is my new go to jam recipe. I also made a blackberry jam with this recipe and it was amazing.
Sam | Ahead of Thyme says
That makes me so happy! So glad you liked the recipe! Blackberry jam sounds so good!