When I think of homemade Strawberry Jam, I tend to conjure up a nostalgic memory of long, hot summer days strawberry picking, followed by hours (and hours) making jam to preserve the bounty. But in all honesty, I haven’t made jam like that for many years. I don’t have the time.
But I still love homemade jam. And I hate food waste. So small batch homemade jams are a terrific solution to use up fruit that you might have bought too much of, and it’s just a bit too soft for your palate. Don’t waste it! Make jam!
Version 1 – Chia Seed Strawberry Jam
I have two ways that are both fast and easy. The first version uses chia seeds to set the fruit. This doesn’t use sugar so you need sweet berries. The jam is somewhat loose and does have the texture from the chia seeds. But it is so easy, you can barely call it work. The best ratio of fruit to chia seeds is two cups of fruit to two tablespoons of chia seeds. Cook your berries slightly to release the juice, then give them a press with a potato masher or even give them a quick blitz using a hand blender if you don’t like fruit chunks. Then mix your seeds with the fruit, and store in a clean jar in the fridge! It will set in a few hours and last for up to 3 days. That is it. This version is lovely as a jam, but also as a topping for oatmeal, yogurt and ice cream. I love this version when I don’t have a lot of berries to use up and I plan to eat it up quickly.
Version 2 – Use No Cook Pectin Strawberry Jam
The second way to make an easy jam is to use a quick set, no cooking pectin. This will require sugar but you don’t have to cook the batches up and you’ll have a more traditional jam. Follow the instructions on the pectin packaging. Because I tend to make these in small batches, I just pour the jam in jars or even plastic food containers, and then store one in the fridge and any others in the freezer.