I totally made strawberry jam -- from my own homegrown strawberries! This is a first, as I've never had enough ripe berries at the same time to make it a possibility. The last few days though I've been getting about 3/4 lb. of berries every day, so I decided to make a small batch of jam.
Small batch jam takes very little time to bring up to temperature, plus there is less hassle since you aren't getting all that canning stuff out and sterilized and such. I had just enough to fill my cute little LeCreuset jam pot a little over half full.
Really Small Batch Strawberry Jam Recipe
3/4 lb. of berries (weight before removing tops)
1 cup sugar
Juice and zest of one small lemon
1 tsp pectin (I used the Ball low sugar pectin)
Trim and quarter your garden fresh berries and throw them in a heavy bottomed pan with the sugar, lemon juice and zest. Cook over medium heat, stirring now and then until the mixture reaches 220º or appears to be gelling. Add 1 tsp. of pectin -- sprinkling over top of jam -- and stir well while continuing to cook for about a minute.
Transfer strawberry jam to a suitable container and refrigerate once it cools a bit.