Small-Batch, Quick Strawberry Jam

Smear it on toast, swirl it into yogurt, put it on ice cream, eat it straight with a spoon... all good options.


  • 8 cups strawberries, hulled and quartered (or cut into smaller pieces, depending on size)
  • 2 tablespoons fresh squeezed lemon juice from 1 lemon
  • Zest from 1 lemon
  • 2 tablespoons turbinado sugar


Step 1

Heat a large pot over medium heat until hot. Add the strawberries, lemon juice, zest and sugar, mixing well with a wooden spoon.

Step 2

Stirring occasionally, allow to cook until the strawberries break down and the juices thicken and become a darker color, 25 to 30 minutes. Lower the heat if it looks like it's burning. Store in a sealed container in the fridge for up to 10 days.

From the Kitchen

How other cooks made this recipe

It feels far more indulgent and impressive than it is to whip this up, fresh, after dinner and drizzle it on ice cream -- for yourself, for guests. Then save the rest for toast, yogurt, whatevs.

I bought three plums at the store without much of a plan for them, but then I remembered this small-batch jam and I got to chopping. It's soooo good. I stirred this into overnight oats and plan to plop a spoonful on top of ice cream later.