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Close up of a small spoonful of small batch strawberry jam with the jar in the background.

Strawberry Jam

Liz Mincin
A quick and easy recipe for small-batch strawberry jam.
4.8 from 4 votes
Prep Time 5 mins
Cook Time 30 mins
Cooling/Setting 1 hr
Course Condiment
Servings 1 jar


  • 2 cups strawberries
  • cup sugar
  • 1 teaspoon pectin
  • 1 tablespoon orange juice


  • 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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