One of my favorite things to make every year during strawberry season is this small batch strawberry jam recipe. There is nothing like the smell of cooking strawberries as they fill my house with the sweet aroma of strawberries. This delicious jam recipe has only 4 ingredients (including vanilla bean paste) and takes less than 30 minutes of cooking time. When it's done, you'll have 2 cups of strawberry jam to enjoy.
About This Easy Strawberry Jam Recipe
I love making this small-batch strawberry jam recipe because it's just my husband and me at home, so it's the perfect amount and fits easily into our refrigerator. Which also led me to make a tangy-sweet strawberry rhubarb jam and a delicious raspberry jam.
The things that I love about this recipe are:
- The flavor is extraordinary because the jam is made with sweet local strawberries and vanilla bean paste. Vanilla and strawberry are a terrific flavor pairing. If you've never tried it, start with this recipe.
- Easy to make. If you're a little intimidated about making homemade jam or don't know where to start, this recipe is great because it's so simple and easy. With just 4 ingredients and a short cooking time, you'll have your batch in no time.
- No canning required. Simply cook the jam and store it in the refrigerator and freezer in airtight containers. No special equipment is required.
Strawberry Jam Ingredients
A lot of jam recipes are made with a 1:1 ratio of fruit to sugar by weight. Sugar adds sweetness, helps the fruit to set, and acts as a preservative. This is a good ratio to remember if you ever want to make jam from scratch and don't have a recipe.
For this recipe, I used a ratio of 4:3, which turns out to be 454 grams (1 pound) of strawberries to 350 grams of sugar because the strawberries are so sweet. Remember the less sugar you use, the runnier the jam will be.
This recipe does not require pectin to thicken the jam because:
- We're making a small batch of jam
- We're cooking the jam to 220°F which releases the natural pectin in the strawberries
- We're using lemon juice which also contains pectin
- Lemon Juice: Lemon juice enhances the flavor of the strawberries and the natural pectin in the lemon juice helps thicken the jam. Don't use bottled lemon juice. It has a tiny taste that doesn't taste good with the strawberries.
- Vanilla Bean Paste: I recently discovered the delicious combination of strawberries and vanilla. Strawberries contain a small amount of vanillin compound, so vanilla beans or extract enhance that natural flavor in the strawberries.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Strawberry Jam
Step 1: Hull and quarter the strawberries. Combine them the sugar, and lemon juice in stainless steel pot.
Step 2: Macerate the strawberries for 30 minutes. The sugar draws the moisture out of the strawberries and starts the process of dissolving the sugar.
Step 3: Cook the strawberry jam until it reaches 220°F, which is the soft ball stage of sugar. When the jam is done, remove it from the heat and stir in the vanilla bean paste.
Step 4: Spoon the jam into the jars and cool to room temperature before refrigerating it. Once the jam has cooled, store it in the refrigerator.
That's all there is to making this quick and easy strawberry jam.
Pro Tips for This Jam Recipe
- Choose the right berries: Select ripe, flavorful strawberries for the best taste. Slightly underripe berries can lack sweetness and may not gel as well.
- Don't skip the lemon juice: The lemon juice does more than just brighten the flavor. The acid helps with pectin formation, ensuring a good set for your jam.
- Use the right pot: Choose a wide, heavy-bottomed saucepan for better evaporation and to prevent scorching.
- Test the gel: Use the freezer plate test to determine doneness. Place a small plate in the freezer before starting. When the jam seems thickened, place a dollop on the cold plate. Let it sit for a few seconds. Tilt the plate, if the jam slowly runs down the plate or wrinkles as it flows it's ready.
- Watch it carefully: This small batch of jam cooks quickly. Stay by the stove and stir frequently to avoid burning.
Recommended Equipment
No special equipment is needed for this recipe. If you have a stainless steel pot, a sharp knife, and large spoon you're ready to go. Here is my recommended equipment:
- 4-Quart Stainless Steel Saucepan: The pan from Made In has heavy bottom which means that foods like jam or curds will cook evenly and not burn. I use this pot for everything (savory and sweet cooking).
- 8 ounce Glass Jars: These jars have a pretty quilted pattern and come with the right lid for storing the jam in the refrigerator or canning them.
If you make this strawberry jam please leave a rating and a comment below.
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Easy Strawberry Jam (with Vanilla)
Equipment
- Instant-read thermometer
Ingredients
- 1 pound (454 grams) fresh strawberries hulled and quartered
- 1-3/4 cups (350 grams) granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons vanilla bean paste
Instructions
- Recipe Prep: Clean two 8-ounce jars with hot soapy water. Thoroughly rinse the jars and dry with a clean dish towel. Place a small plate in the freezer. This plate will be used to test if the jam has cooked enough.
- Combine and Macerate: In the pot, combine the quartered strawberries, sugar, and lemon juice. Gently stir to combine. Let the mixture sit at room temperature for 30 minutes, stirring occasionally. This will draw out the juices from the strawberries and help dissolve the sugar.
- Cook: Place the pot over high heat and bring to a boil. Once it starts to boil, reduce the heat to medium and cook stirring occasionally. If desired, use a potato masher or fork to break down the strawberries further. Skim the foam that forms on top of the berries with a large stainless still spoon.
- Cook the jam until it reaches 220°F (105°C). This is the temperature at which the jam will set properly. Use an instant-read thermometer to check the temperature.
- Test for Set: Once the jam reaches 220°F, spoon a small amount onto the chilled plate from the freezer. Return it to the freezer for a minute. If the jam wrinkles when you push your finger through it, it's ready. If not, continue cooking and test again in a few minutes.
- Stir in Vanilla and Remove from Heat: Once the jam has reached the desired consistency, remove it from the heat. Stir in the vanilla bean paste (or vanilla extract) until well combined.
- Store the Jam: Let the jam cool for about 10 minutes, then transfer the jam to the clean jars. Let the jam cool to room temperature and then refrigerate it for up to 2-3 weeks.
- Canning the Jam: If you want to can the jam for a longer shelf life, fill the jars but leave a 1/2-inch headspace. Follow these directions from Ball Jar Company. to safely can the jam.
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