Small-Batch Strawberry Jam
A quick stovetop strawberry jam that sets beautifully without pectin. Simple, bright, and perfect for toast, yogurt, oatmeal, or spooning over desserts.
Foto: Once Upon a ChefIngredients
- 16 oz strawberries, hulled and halved
- 3/4 cup granulated sugar
- 2 tablespoons fresh lemon juice, from 1 lemon
Steps
Before you begin, place two small plates in the freezer so they are well chilled—you’ll use them later to test whether the jam is set. (The second plate is a backup in case the jam needs a little more time to cook.) If you don’t end up using the second plate, be sure to take it out of the freezer when you’re done.
In a medium heavy-bottomed saucepan, stir together the strawberries, sugar, and lemon juice. Set the pot over medium-high heat and cook, stirring frequently, until the sugar dissolves and the mixture comes to a full boil. Reduce the heat to medium-low and simmer, stirring often and gently mashing the berries as they soften (a potato masher or the back of a sturdy spatula works well), until the jam thickens, 10 to 15 minutes.
To test for doneness, drop a small spoonful of jam onto a chilled plate and let it sit for a few seconds. If you can drag your finger through it and the line holds (instead of running back together), it's ready. If it still seems loose, continue cooking for a few more minutes and test again. (If you have a candy thermometer, the jam is done when it reaches about 220°F/104°C.)
Skim any foam from the surface of the jam using a small spoon.
Let the jam cool slightly, then transfer to clean jar(s) or airtight container(s). Refrigerate for up to 2 weeks or freeze for up to 6 months.
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