2-Ingredient Strawberry Jam (small batch) (Edit recipe)

152 recipes
|
124 followers

Celebrate strawberry season with this easy 2-Ingredient Strawberry Jam! Made with just fresh strawberries and sugar, this small-batch recipe lets the sweet flavor of peak-season berries shine—no pectin needed. Perfect for toast, sourdough biscuits, yogurt, or desserts. Prefer sugar-free? Easily swap the sugar for allulose or allulose with monk fruit for a delicious low-sugar version.

Share

Save

PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

5

Serves: 4

Ingredients

1 lb Strawberries
0.25 cup Granulated White Sugar

Sugar-Free Variation

0.25 cup Classic Monkfruit Sweetener with Allulose (White Sugar Replacement) - Lakanto
1 Tbsp Lemon Juice, optional

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the strawberries and sweetener in a medium saucepan. Stir well to combine and let stand for 20–30 minutes, allowing the berries to release their juices.
Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to maintain a steady simmer.
Cook, stirring often:
With granulated sugar: Simmer for about 20 minutes.
With allulose or allulose with monk fruit: Simmer for 25–35 minutes, or until the mixture has reduced by about one-third.
During the last 5–10 minutes of cooking, mash the berries with a potato masher or blend with an immersion blender if you prefer a smoother jam.
Continue cooking until the jam reaches 220°F (104°C) on a candy or instant-read thermometer. This is the ideal setting temperature. (Sugar-free versions will have a softer set than those made with granulated sugar.)
Skim off any foam that forms on the surface for a clearer, more attractive jam.
Remove from the heat and let the jam cool for 10–15 minutes, stirring occasionally. Transfer to a clean glass jar and cool completely before refrigerating.

Tips

Use ripe, flavorful strawberries for the best-tasting jam. Adding a few slightly underripe berries provides extra natural pectin for a thicker consistency.
Set a timer so you don't overcook the jam.
The jam will continue to thicken as it cools, especially after several hours in the refrigerator.
Sugar-free jams made with allulose will naturally have a softer consistency than traditional jams. For a thicker spread, stir in 1–2 teaspoons of chia seeds after cooking or use ½ teaspoon Pomona's Universal Pectin.
Refrigerate for up to 2 weeks or freeze for up to 6 months.

Notes

Recipe can easily be doubled, tripled, etc.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	88
Fat:	0 g
Carbohydrates:	33 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	2 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.