Tiny Batch Jamz

Fresh, just-ripe strawberries can make your head spin. They’re deeply sweet and tragically tender. Wait too long to eat ’em and they disintegrate into a pile of mold and mush on your countertop. Wait too long to buy ’em and their season (the fleeting cusp of summer) is over.

With that in mind, I bought a couple pints of said berries last weekend and simmered up a tiny batch of homemade jam. No pectin or fancy canning equipment—just three simple ingredients (strawberries, sugar, a few lemon wedges) and a spell simmering on the stove. This recipe makes just the right amount—and the way the jam tastes is rivaled only by how a pot of bubbling strawberries can make your house smell. Divine is a pretty good word to employ here.


3 1/2 pounds strawberries, washed, hulled, and halved

2 3/4 cups sugar

1/2 teaspoon kosher salt

1 lemon, quartered



Mix all ingredients in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 1/2 hours.

Chill jam in airtight containers up to 1 month or freeze up to 6 months.