Easy Homemade Small Batch Strawberry Jam Recipe

Start by washing and rinsing 2 pounds of fresh strawberries.
Using a melon baller or a small knife, remove the leafy tops of the strawberries and roughly chop them. Place the chopped strawberries into a bowl.
Add Lemon Juice

Cut a large lemon in half and juice one half into the strawberries. If using bottled lemon juice, add 1 tablespoon. Be cautious to remove any seeds if they fall into the mixture.
Macerate the Strawberries

Add 2 cups of granulated sugar to the strawberries.
Stir with a spatula to ensure all strawberries are coated with sugar. This process helps release the juices from the strawberries, making the cooking process quicker.

Let the mixture sit at room temperature for about an hour, or cover and refrigerate overnight.
Cook the Jam

Transfer the macerated strawberries to a large pan (at least 4-quart capacity).

Over medium-high heat, bring the mixture to a boil, stirring constantly to prevent sticking and burning.
As the mixture boils, it will foam up. If the foam rises too high, reduce the heat slightly and continue stirring.
Reduce and Thicken

Continue cooking and stirring for about 20 minutes. The foam should darken and the mixture will thicken.
To check for doneness, observe the foam and listen to the boiling sound—it will change when the jam is ready. Alternatively, use the frozen plate method: spread a spoonful of jam on a frozen plate and run your finger through it. If the jam holds its shape and doesn’t run, it’s done.
Jar the Jam

While the jam is still hot, transfer it to sterilized jars. Ensure the jars are also hot to prevent cracking. A canning funnel and ladle can make this process easier.
Seal the jars with lids and let them cool to room temperature.
Storage