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Small-Batch Strawberry Jam With Bay Leaves
An easy, small-batch strawberry jam with an herbal note of bay leaves. Bright, sweet, and summery, it makes good use of seasonal berries.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Author:
Sophie Mackenzie
Yield:
16
Equipment
▢
Measuring cups and spoons or a digital kitchen scale
▢
Medium sized pot
▢
Potato masher
▢
Wooden spoon
▢
Jars
Ingredients
▢
2
cups
strawberries
halved, stems removed
▢
½
cup
sugar
▢
2
bay leaves
dried
▢
1
tablespoon
pectin powder
US Customary
-
Metric
Instructions
Place the sliced strawberries in a medium-sized pot.
Use a potato masher to crush the berries until they are well-mashed but still chunky.
Add the bay leaves to the pot.
Place the pot over medium-high heat on the stove and bring the crushed berries to a rolling boil.
Quickly stir in the sugar and pectin powder.
Stir the jam constantly for two minutes as it continues to cook over medium-high heat.
Remove the pot from the heat and that's it! As the jam cools, use a spoon to gently skim off and discard any foam that develops on top.
Once cool, remove the bay leaves and spoon the jam into a sterilized jar with a tight-fitting lid. Place the jar in the fridge to fully set.
For more information about cooked jam, check your package of pectin to better understand how it works.
Nutrition
Serving:
1
tablespoon
|
Calories:
33
kcal
|
Carbohydrates:
9
g
|
Protein:
0.1
g
|
Fat:
0.1
g
|
Saturated Fat:
0.003
g
|
Polyunsaturated Fat:
0.03
g
|
Monounsaturated Fat:
0.01
g
|
Sodium:
2
mg
|
Potassium:
28
mg
|
Fiber:
0.4
g
|
Sugar:
7
g
|
Vitamin A:
3
IU
|
Vitamin C:
11
mg
|
Calcium:
3
mg
|
Iron:
0.1
mg