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+ servings
3 half pint jars of strawberry jam
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4.50 from 2 votes

Homemade Small Batch Strawberry Jam

A simple recipe for strawberry jam that makes just the right amount. Canning instructions included, but it can also be frozen or just eaten quickly! Makes 4 half-pints.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: jam, preserving
Cuisine: American, Southern
Keyword: small batch freezer jam, small batch strawberry jam, strawberry jam for canning
Servings: 28 servings
Author: Katie Shaw


  • Water bath canner and accessories
  • Five (half pint) mason jars with lids and bands


  • 5 cups halved strawberries about 2 1/2 pounds
  • 2 tablespoons lemon juice bottled
  • 3 tablespoons pectin
  • 3 cups granulated sugar


  • Prepare the jars and canner. If canning, prepare a water bath canning by filling with water and placing on stovetop to bring to a boil. Place rings and lids for jars in a small saucepan filled with water and bring to a simmer. Heat clean jars in the oven at 200 degrees or in hot water,
  • Make the jam. Combine the strawberries and lemon juice in large saucepan, mashing the berries. Sprinkle in pectin 1 tablespoon at a time and stir after each addition to prevent clumping. Bring to a full boil over high heat. Add the sugar and bring to a hard boil again. Allow to boil for 1 minute, constantly stirring. Remove jam from heat. If foam has formed on the surface, remove it with a spoon.
  • Assemble jars. Ladle jam into hot half-pint jars, leaving 1/4 inch of headspace. If you have an extra that won't fill a jar, put in a jar and place in the fridge to be eaten first. Wipe rims clean with a damp rag. Place lids and bands on jars and twist until fingertip tight, meaning the lid could be unscrewed with just your fingertips.
  • Process the jam. Carefully lower jars into boiling water canner, replace lid, and allow to process for 10 minutes. Remove jars and place on clean tea towel on counter to cool. Allow to to sit undisturbed until jars seal and the lid does not move when pressed. Store in a dark, cool place for up to one year.


Don't want to can?   Simply fill jars, place in fridge to cool, and move to freezer after 12 hours.  
Try adding 1/2 tablespoon of lemon zest with the sugar for a twist. 
If you live more than 1000 feet above sea level, see this guide for processing times at high altitudes.