Small Batch Strawberry Jam
Happy Wednesday, friends! How are you this fine summer’s day? We’re deep into strawberry season here in Dublin, and I’m finding it nearly impossible to walk past them when I see them – the smell is too good to ignore! Today I’m dropping by quickly to share a super simple recipe for Small Batch Strawberry Jam, preserving the best of the season.
Honestly, this was my first foray into the world of homemade jam. I purposely added it to my Summer Bucket List to make sure I got my act together. I’m so grateful I did – it’s so simple! It takes about 15-minutes of mostly passive work to whip up, and it’s just as delicious as any store bought jam. Boyfriend said it was better than Bonne Maman, but I think he’s slightly biased. I’m already dreaming of other flavours – strawberry & vanilla, mixed berries, etc – the list is endless!
PS, I’m using this jam as filling for a cake coming to the blog next week. Be sure to check back.
Happy strawberry jam making!
Vicki xo
Small Batch Strawberry Jam
Small Batch Strawberry Jam, preserving the very best of summer for just a little while longer.
P R E P5 minutes mins
C O O K12 minutes mins
Yield: 1 cup
Author: Vicki | Passionate Baker
INGREDIENTS
250 g ripe strawberries
200 g granulated sugar
1 tbsp lemon juice
DIRECTIONS
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.
NOTES
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!
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!
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