Small-Batch Strawberry Jam — My Freezer-to-Jar Summer Ritual.
If you’ve followed me for a while, you know I don’t like wasting food — especially something as precious as Nova Scotia strawberries
Every summer, when the berries are at their sweetest, I wash, hull, and freeze them in simple 8-cup freezer bags. That way, long after strawberry season is over, I can pull out one bag and make a fresh little pot of jam whenever the craving hits.
No giant batches.
No jars collecting dust in the fridge.
No sugar overload.
Just strawberries, a touch of monk fruit, and lemon — simmered into a soft, glossy fruit spread that tastes like summer in a spoon.
It doesn’t last as long as store-bought jam — and that’s exactly the point. It’s fresh, simple, and made in a size that actually gets eaten.
I love it on warm toast in the morning, swirled into yogurt, or stirred into oatmeal on slow cozy days. It’s one of those tiny kitchen rituals that makes everyday life feel a little more homemade.
If your recipe collection is anything like mine used to be — scattered everywhere — this one now has a permanent home right here in Kimberley’s Kookbook
Below you’ll find the exact small-batch recipe I use every time.
Happy simmering, Kimberley
Small Batch Strawberry Jam
Description
A fresh little pot of strawberry sweetness made straight from my freezer stash. Very little sugar, no waste - just simple summer jam made one small batch at a time.
Ingredients
Instructions
-
- Add strawberries to a pot over medium heat
- Stir occasionally as they break down.
- Mash slightly if you want a smoother jam.
- Simmer 35-40 minutes, stirring often, until thick and glossy.
- Let cool - it thickens more as it cools.
Nutrition Facts
Servings 32
Serving Size 1 tbsp
- Amount Per Serving
- Calories 13kcal
- % Daily Value *
- Total Fat 0g
- Sodium 0mg
- Total Carbohydrate 3g1%
- Dietary Fiber 0.5g2%
- Sugars 2.5g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Nutrition values are estimates based on strawberries, monk fruit sweetener ( zero calorie ), and lemon juice. Actual values may vary based on ingredient brands and fruit sweetness.
- Total yield = about 2-3 cups = 32 tablespoons
- If you prefer traditional jam, you may substitute 3/4 cup of real sugar instead of monk. Simmer time remains the same.
- Jam thickens as it cools - don't worry if it seems loose while hot.
- store in a sealed jar in the refrigerator for 7-10 days.
- For longer storage, freeze half the batch for up to 6 months.
- Made in small batches so nothing goes to waste.
