Quick Stovetop Strawberry Jam
A small-batch strawberry jam made on the stovetop, naturally set with lemon juice and sugar. Ready in 20 minutes, it's perfect for toast, yogurt, or desserts.
- Prep5 min
- Cook15 min
- Total20 min
- DifficultyEasy
- Servings16
This is a small-batch strawberry jam that comes together quickly on the stovetop. With just three ingredients—strawberries, sugar, and lemon juice—it sets beautifully without any added pectin. The result is a bright, fresh-tasting jam with a soft spreadable texture.
Use it on toast, swirl it into yogurt or oatmeal, or spoon it over ice cream or cheesecake. Because it's made in small quantity, you can enjoy it within a couple of weeks or freeze it for later. The recipe uses the freezer-plate test to check for doneness, so you don't need a candy thermometer.
Ingredients
Converted amounts are rounded.
Method
- Place two small plates in the freezer to chill well—you'll use them to test if the jam is set. (The second plate is a backup in case the jam needs more cooking; if unused, remove it from the freezer when done.)
- In a medium heavy-bottomed saucepan, combine the strawberries, sugar, and lemon juice. Set over medium-high heat and cook, stirring often, until the sugar dissolves and the mixture comes to a full boil.
- Reduce heat to medium-low and simmer, stirring frequently and gently mashing the berries as they soften (use a potato masher or the back of a sturdy spatula), until the jam thickens, 10 to 15 minutes.
- To test for doneness, drop a small spoonful of jam onto a chilled plate and let it sit for a few seconds. Drag your finger through it—if the line holds and doesn't run back together, it's ready. If it's still runny, cook a few more minutes and test again. (With a candy thermometer, the jam is done at about 220°F/225°F.)
- Skim any foam from the surface with a small spoon.
- Let the jam cool slightly, then transfer to clean jar(s) or airtight container(s). Refrigerate for up to 2 weeks or freeze for up to 6 months.
💡 Tips
- For a smoother jam, mash the berries more thoroughly; for a chunkier texture, mash less.
- If you don't have a candy thermometer, the freezer plate test is reliable.
- Sterilize jars by boiling them for 10 minutes if you plan to store the jam for longer.
Inspired by a recipe from Once Upon a Chef