Strawberry Jam

Strawberry Jam


9 people made this

This recipe for strawberry jam is simple and delicious. The perfect thing to make when strawberries are in season.

Zoë Harpham

Serves: 150 

  • 3.2 kg strawberries, small and firm if possible, stems removed, unwashed
  • juice of 2 lemons
  • 2.7 kg granulated sugar

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Put the strawberries and lemon juice in a preserving pan or large, heavy-based stainless steel saucepan. Heat gently until the juices start to run, then use a potato masher to mash into the required texture, keeping some of the strawberries whole if you like. Continue cooking and stirring often until the mixture is reduced to a thick slush.
  2. Add the sugar to the saucepan and stir continuously over a low heat until completely dissolved. Bring the mixture to the boil and boil steadily for 8–10 minutes, stirring frequently, until the setting point is reached (105 degrees C on a sugar thermometer).
  3. Ladle the jam into warm, sterilised jars, then cover and seal. When cold, label, then store in a cool dark place. Use within 1 year of making. Once opened, store in the fridge and use within 1 month.

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