Small Batch Strawberry Jam
Small Batch Strawberry Jam, preserving the very best of summer for just a little while longer.
Servings: 1 cup
- 250 g ripe strawberries
- 200 g granulated sugar
- 1 tbsp lemon juice
Using a sharp knife, cut all of the strawberries into halves (or quarters if they’re on the larger side).
Place the strawberries, the sugar, and the lemon into a medium sized pot over a medium-low heat on the hob. Keep stirring frequently until the sugar has dissolved and the mixture is syrupy.
Increase the heat to medium-high and allow the mixture to bubble away for about 10-minutes, or until it has thickened slightly. All the while, use the back of the wooden spoon to squish the strawberries down.
Transfer the jam to a sterilized jar and leave to cool to room temperature before storing in the fridge.
- This jam will keep in the fridge for about 10-14 days, if it lasts that long.
- It also freezes extremely well. I put half of my batch into a jar in the freezer and stored it for two weeks before removing and letting it thaw overnight in the fridge. It still tasted great!