Small Batch Strawberry Jam, No Pectin and No Butter
Savor the flavors of summer with our small batch strawberry jam, crafted without the need for pectin or butter. Each jar captures the sun-kissed sweetness of handpicked strawberries, allowing their natural flavors to shine. Spread the love on your morning toast or elevate your desserts with this delightful, homemade treat. This is a small batch jam recipe allowing you to make a small jar to keep and another to share!
Prep time: PT10M
Cook time: PT26M
Total time: PT426M
Rating
5 stars (4 reviews)
Keywords
no butter jam, no pectin jam, small batch jam, vegan strawberry jam
Ingredients
16 ounces strawberries
1 ½ cups granulated sugar
3 Tablespoons lemon juice (use fresh or bottled)
¼ teaspoon salt
Categories
jam
Cuisine
American
Steps
Place several small plates or flat bowls in the freezer for the gel test after the mixture cooks (if you are doing the gel test).
Prepare the strawberries by washing the berries and cutting off the tops. I also cut very large berries in half.
Squeeze the lemons if using fresh lemons. Place the prepared strawberries, sugar, lemon juice, and salt in a medium-sized saucepan and cook over medium heat. Stir it regularly until the sugar has dissolved. This will take about four to six minutes.
Once the sugar has completely dissolved, mash the strawberries into small bits, bring the jam to a low boil, turn the heat down to medium/low, and allow for a gentle boil without stirring for about 20-25 minutes. If you are using a candy thermometer, I cook until it reads 210℉ (see notes). OR you can do the gel test - see the next step.
If you choose to do a gel test instead of use a candy thermometer, do your first test at about 18 minutes. Turn off the stove while you complete the gel test. Spoon a small amount (one-half teaspoon) onto the cold plate. Return to the freezer for two minutes. Tilt the plate to see if the mixture runs down the plate quickly or if it very slowly creeps. If it runs quickly, return the mixture to a quick boil and then immediately turn it down to a simmer for another minute or two. Try the test again. You might need to do it a third time. You should not need to try a fourth time. See notes for another freezer test.
Remove the jam from the stove top and let cool for about 30 minutes until it's easier to handle. Give it a stir before pouring the mixture into the jar/s. Store the jam in the fridge for up to one month unopened. Once it's been opened, try to consume within a week or so.
