I’m currently without a kitchen and was able to do it on the burner on my gas grill outside. I also have plans to use it for a dessert for two, so stay tuned for that! In my opinion, the sugar and lemon juice really keep this recipe fresh for a VERY long time. Or warm it and drizzle it over pancakes, waffles, or ice cream!There are about 12 ounces in a pint of strawberries. I plan to try cherries – will let you know!It really does complement it perfectly I agree, homemade is ALWAYS better. Recipe by mary winecoff. Happy Baking! However, a small batch I can do….and this sounds like a great one to try.I strongly believe that homemade jams are the best! I used strawberries that I’d bought fresh and put away in a ziplock bag in my freezer, because where I live, the strawberry season ends in the spring. Thanks a millionI LOVE homemade strawberry jam and feel a tiny bit smug to serve it to my family. I would, however, recommend a little lemon or other citrus juice both to help n it setting and it adds a nice brightness to the flavor.One of the great things about making jam is your fruit doesn’t need to be perfect, either.
Does your jam firm up in the fridge? While there is definitely an art to making homemade jams and jellies and preserves – this post is going to be taking you through a strawberry jam recipe so easy that absolutely anyone can do it.
It won’t last!Made two batches with fresh picked strawberries and it was so easy and it set up. (I mean not about the GD, but baby!!). Thank youI really like this idea, because I’m not a “canning” type person. For me, the recipe made just over a pint of jam.
But after a little bit of digging around online for small batch solutions, I found a number of recipes for refrigerator jam (essentially freezer jam, but a smaller batch) that were exactly what I was looking for!Add the strawberries to a pot (I used a 4 quart saucepan) and mash. I put it in 2 half pint jars for me and my husband. Allow the jam to boil for 20-25 minutes, stirring often.
You can sub in any fruit (or combination of fruits) that you like.
If you feel strawberry can be too lumpy, or raspberry too seedy, this has a great balance of both. Thanks again for sharing!! Cooking it in a wide pan speeds up the gelling process so no pectin is needed. This delicious small batch strawberry jam is perfect for when you don’t need 50 jars – but you DO need a little jam. I am a diabetic.
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