A quick and easy recipe for small-batch strawberry jam.
Chop the strawberries into halves or quarters and add to a saucepan along with the sugar, pectin and orange juice.
Over a medium heat, stir and occasionally mash the strawberries as the fruits begin to break down and release their juices.
Once the sugar has dissolved and the mixture is at a boil, raise the heat to medium high and continue to boil until the mixture reaches approximately 225°F (107C).
Remove from the heat and bowl into a prepared jar to cool and set.
If you would like to speed up the cooling process, you can first pour the finished mixture into a shallow baking dish. You can stir this once cooled and scoop into a jar for keeping in the fridge.
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