Small batch strawberry jam: just TWO ingredients!
Have you ever taken your toddler strawberry picking? I’m considering taking Camille, who is 2, but I have some questions. Do they teach the kids about bees and how not to piss them off and elicit a sting? And do they go over exactly why you shouldn’t eat unwashed berries covered in dirt in the field?
Help this first time Mama out, and she’ll reward you with a small batch strawberry jam recipe. :)
I’m one of those crazy Mams that doesn’t buy sweetened yogurt for my kid (grass-fed full-fat plain, please!), and so I made some jam to stir into her yogurt for a flavor boost.
I can’t get over how much FRESHER this strawberry jam tastes than store-bought. It has a bright, acidic FRESH strawberry flavor that tastes like real berries…with a little extra sweetness. And I have to say…the red in these photos hasn’t been enhanced. It’s just bright red because it’s so fresh!
This small batch strawberry jam is great on ice cream, stirred into yogurt, and even right off the spoon. I also have plans to use it for a dessert for two, so stay tuned for that!
I used 2 pounds of strawberries to make just 1 pint of jam. Scale it up as you need to, but if my recipe for a small batch of apple butter is any indication, you guys love making small batches of jam.
All you need is a surplus of fresh strawberries and a little sugar. And some time. You definitely need time.
I’m not going to give you hard and fast rules for making this jam. I want you to cook it, while stirring every 2-3 minutes until it starts to feel like it’s sticking to the pan. It will thicken and threaten to stick to the bottom. Take it 1 minute further while constantly stirring. It will set into jam as it cools, I promise. No pectin needed. Though, if you have some leftover from my strawberry pate de fruit, I’m sorry about that. That reminds me, I need to make those again.
Off to the kitchen!
Oh, and these are the exact jam jars I used in the photos. They’re half pint mason jars that hold 8 ounces.
- 2 pounds fresh strawberries (washed, hulled and chopped)
- 1/2 cup granulated sugar
- In a medium saucepan over medium heat, add the berries and sugar.
- Mash the berries with a potato masher to get some of the juice going, and then bring to a simmer.
- Cook the jam until it thickens and starts to cling to the bottom of the pan. Stir it ever 2-3 minutes, and keep an eye on it, about 10 minutes.
- Once it threatens to stick to the bottom of the pan, stir it constantly for 1 minute to thicken further.
- Pour into a pint jar (or two half-pint jars). Let cool to room temperature. Store in the fridge. Use within 2 months.