Small Batch Strawberry Freezer Jam (no pectin)

Hubby likes strawberry jam.  He keeps saying that we should make some.  And by we, he means me.  He's the only person in our house who eats it, though, so if I made a regular size batch of strawberry jam, it would literally take years for our family to eat it all.  And by our family, I mean Hubby.

The reason it's hard to make a smaller batch of jam or jelly is because most of the recipes call for pectin.  And pectin is most readily available in premeasured boxes.  And the recipes are written to use a whole box.

So I've been on the hunt for a small batch strawberry jam recipe, and I finally got to try it last week.  This recipe takes advantage of the strawberries' natural pectin to thicken the jam, which means you can make as little or as much as you like.

Small Batch Strawberry Freezer Jam

Inspired by this recipe

Makes about 1 cup of jam--recipe can be doubled, tripled, or quadrupled. 

To print this recipe, click here.

1 c. crushed strawberries (measure after crushing)
2 T. bottled lemon juice
3/4 c. sugar

• In a small saucepan, mix together strawberries, lemon juice and sugar.
• Over medium-high heat, bring to a boil, stirring occasionally.
• Reduce heat to medium-low, and simmer, stirring occasionally to prevent sticking, for 20 minutes, or until the mixture thickens.  It thicken as it cools, so don't think you have to cook it until it's the consistency of jam.  It should coat the spoon, though.
• Remove from heat; skim foam if desired. Pour into storage container(s).  If you're freezing the jam, use a jar with straight shoulders, and leave half an inch of headspace to allow for expansion.  Allow to cool; cover and refrigerate or freeze.

Let me know if you try it!