Small Batch Strawberry Vanilla Bean Jam
Small Batch Strawberry Jam is made with just 4 ingredients, no refined sugar, and no canning is required. It’s the easiest homemade strawberry jam recipe ever!
When life gives you strawberries, make jam. Small batch strawberry jam, to be exact! Why make your own jam when you go on out and buy it? Because it’s ridiculously easy, you control the ingredients, and most importantly, homemade is always best.
You knew I was going to say that last one, didn’t you?
I’ve come to realize over time that most people don’t want to mess around with the whole canning process. I’ve done it before, and while it isn’t difficult, it can be more time consuming and require special ingredients and equipment.
Small batch jam recipes eliminate all of that and gives you homemade jam using ingredients you have on hand in about 60 minutes flat. You just can’t beat that!
As I mentioned, you control the ingredients, which means you get to customize your jam the way you see fit. You want to make it without refined sugar? Use coconut sugar, maple syrup, or honey.
If you want to jazz it up, add some orange juice and zest, some fresh grated ginger, spices, or vanilla bean paste like I have here. You can also chop your strawberries smaller or process them in the food processor if you like yours less chunky.
I happen to love big chunks of strawberries in mine, which is just how I made this strawberry jam recipe 🙂
Small batch jam definitely doesn’t keep as long as regular preserves — it’s good for about 2-3 weeks tops. That’s ok since this recipe only makes about 1 cup of jam. You can also double the recipe easily if you go through jam really quickly in your house, or if you want to give some to family or friends for a gift.
I used maple syrup in this batch because it’s my favorite sweetener aside from coconut sugar, but you can definitely use granulated sugar in its place. The amount of sweetener is a personal preference, and I don’t like my jam to be too sweet.
My strawberries were straight from the farmer’s market and they were so sweet, they really didn’t need much. If you prefer your jam sweeter or your strawberries are on the tart side, simply add more sweetener.
I had to hide this small batch strawberry jam in the back of my fridge from my family so that I could make the recipe I’m bringing you on Wednesday. It’s a good one, so stay tuned!
Until then, let’s just dream about PG&J sandwiches and toast slathered with an insanely large amount of this jam on them, or add this to your next cheese plate and watch everyone go wild.
I’m telling you, homemade jam is where it’s at! 🙂
Try these small batch jam recipes!
Blueberry Jam by Chocolate Moosey
- 1 1/2 lbs. fresh strawberries, hulled and quartered or halved, depending on size (about 4 cups)
- 1 cup maple syrup*
- juice of 1/2 a lemon
- 2 teaspoons vanilla bean paste (may be substituted with pure vanilla extract)
- Place the strawberries, maple syrup, and lemon juice in a large non-reactive saucepan and stir to combine.
- Heat over medium heat until boiling, then reduce heat to medium low and continue cooking for 50-60 minutes until the strawberries have cooked down and have thickened. Stir every 10 minutes or so to prevent burning.
- Once the jam has thickened remove from heat (it will continue to thicken as it cools). Stir in the vanilla, and allow to cool completely.
- Store in an air tight container in the refrigerator for 2-3 weeks. Enjoy!
- *The maple syrup may be substituted with the same amount of granulated sugar, coconut sugar, or honey.
- I don't like my jam to be too sweet, so if you prefer it to be sweeter, add up to 1/4 cup more sweetener.
- Recipe is easily doubled!
Serving Size:1 tablespoon
Amount Per Serving: Calories: 76Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 19gFiber: 1gSugar: 16gProtein: 0g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.