Strawberry jam

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• Jules

  27 May 2008

  Jules commented on this recipe

  Made this jam today with fresh strawberries from the garden, must say its smells delicious, cannot rate it yet as have not tasted it. will leave a comment when tasted.

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• Izzy

  09 June 2008

  Izzy rated and commented on this recipe

  

  I made this as a birthday present for a friend who adores Jams - I'm not that fussed about Jams, but this one has changed my opinion of Jams, needless to say I shall be making more in the very near future, as toast without this is dull. I have also used it to sandwich a Victoria Sponge cake - it got high praise with a 10/10 from all who tried the cake.

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• smpdit

  06 July 2008

  smpdit rated and commented on this recipe

  

  Very easy and tastes so much nicer than shop bought. Surprisingly quick to make. Buy good well-flavoured strawberries though.

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• JD

  25 November 2008

  JD commented on this recipe

  Does anyone know how long jam should keep for after being made?

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• Veronica

  09 March 2009

  Veronica commented on this recipe

  I live in Portugal and have really struggled to find jam with pectin - does anyone know what I can use if I cant find pectin. Would really like to make this jam as strawberries here are gorgeous and soooo cheap.

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• Ben

  09 May 2009

  Ben rated and commented on this recipe

  

  I didn't have that many strawberries so used 700g of strawberry, 1 lemon plus zest and 710g of sugar. It was gorgeous. I have people demanding more and I can't wait to make it! This is possibly the best jam I�ve ever tasted. A little tip, it�s much easier with a digital thermometer. The setting temperature is 104�C. Then you don�t have to do the freezing saucer trick.

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• jane

  15 June 2009

  jane commented on this recipe

  Veronica - I have an old cook book (Mrs Beeton 1982 edition) which gives a recipe for Pectin Stock: 'Prepare cooking apples, gooseberries or redcurrants, and cook with enough water to cover until thoroughly pulped. Crush with a wooden spoon and pour through a scalded jelly bag or double tea-towel. The resulting stock can be added to fruit weak in pectin. The usual allowance is 125ml of stock to 2kg of fruit...' I remember my Mum used to make 'Straw and Goose', which set beautifully, but had a slightly different flavour. Redcurrants might work as well. If you can get quinces, you could try using them for the stock as above. Even without added pectin, you can make a lovely strawberry conserve, delicious if runny!

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• rosie m.

  18 June 2009

  rosie m. rated and commented on this recipe

  

  Jane - thank you for that - I'll give it a go. I have been making jams and marmalades for years, but usually steer clear of strawberry jam - partly because of the expense and partly because I have never had much success in getting it to set. I tried this method, but unfortunately fared no better - wonderful colour and taste but it ran up our arms when we tried to eat our toast! So I resorted to microwaving small batches the next day, but fear that it will have lost its flavour and it certainly looks different.

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• Rheana's Boo

  24 June 2009

  Rheana's Boo commented on this recipe

  It'll be unfair to rate this as I haven't made it yet. But I am going to try it, that's a promise. However on the topic regarding pectin and microwave jams. The lemon juice together with the 'Jam' sugar should be enough to provide for the pectin. We've made the following recipe with succes in the microwave, ie 900watts oven. 500g fruit, 30ml lemon juice and 350g sugar. Wash and drain the fruit. Mix with the lemon juice in rather big bowl and microwave for about 5min at full power. Add the sugar, mix well and microwave for further 18min. Stir and go for another 2min. Jam should now be ready. But good to test first. Cool a little, bottle and seal.

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• yummie

  24 June 2009

  yummie commented on this recipe

  i THOUGHT THE LEMON JUICE GAVE ALL THE PECTIN NEEDED ?

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• yummie

  24 June 2009

  yummie commented on this recipe

  sorry for tha caps :((((

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• Sue Willetts

  24 June 2009

  Sue Willetts commented on this recipe

  I have made strawberry jam successfully for years. last year was the only time when the jam didn't set. Every year we pick fruit at the farm & start to make jam as soon as we get home - really fresh srawberries. Last year the weather at weekends was so awful, that we didn't go fruit picking, I still made jam but with bought strawberries. This is the only thing I did differently. My advice is make a day of jam making & including getting really fresh fruit. You really can't beat home made jam - its not difficult, a little time consuming but fabulous taste & flavour. I can't wait for the weekend, load up the kids, pick fruit & jam made before bedtime! A brilliant family day out with results we all enjoy.

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• geoffers1

  25 June 2009

  geoffers1 rated and commented on this recipe

  

  I made this jam without the lemonjuice as I forgot to buy lemons but it set beautifully with the jam sugar. Gorgeous fresh taste. A definite make again!

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• zoe22

  02 July 2009

  zoe22 rated and commented on this recipe

  

  Being impatient I didn't do the over night section. It was really quick and tastes lovely. Managed to make it and jar it while the baby had her afternoon nap. I only had 900g of fruit, so halved the recipe. It was a very firm set after 4 mins and I had to wait 20mins to jar it. The fruit still rose a bit, but I think that's because my jars were too hot. Not the recipe's fault! Lovely!

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• mofli123

  16 July 2009

  mofli123 rated and commented on this recipe

  

  Mine was way to sweet and ended up tasting like strawberry syrup. Maybe it has something to do with the fact that I used Spanish strawberries rather than British ones, or that I not only left the fruit in the sugar overnight, but didn´t actually make the jam until the following afternoon. Next time I might try to use "double pectin" jam sugar and that way only use half the amount of sugar to let the fruit shine through.

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• sam

  24 July 2009

  sam commented on this recipe

  i have never made jam before and i followed the recipe exactly but it's just not setting. is it wise to just continue to heat it hard and keep restesting? how long should i do this? its tastes so good but way too runny. it did start to "catch" and at the bottom of my saucepan was a layer of totally perfect jam but the rest has not set. any advice would be so greatly received. thanks

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• Laura

  07 August 2009

  Laura commented on this recipe

  sorry-not tried it yet but looks yum !!!

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• geoffers1

  13 August 2009

  geoffers1 commented on this recipe

  I used 8oog strawberries to 1kg jam sugar. I found that if you squash the strawberries with a potato masher to release the juice, then add the sugar and gently dissolve, add a little knob of butter before bringing to the boil, boil it for 4 mins as above, stirring all the time. You will then have a perfect set and you haven't had the faff of leaving it overnight. Leave for about 10 mins or so before putting into warm jars. You don't get whole fruits but the jam is delicious!

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• jane

  13 August 2009

  jane commented on this recipe

  JD - This may come too late for you, but the rule is, the more sugar, the longer it keeps. Older pre-fridge recipes usually call for at least 50/50 sugar/fruit by weight. This will keep unopened in the cupboard for over a year. A perfect seal is critical, too (cellophane tops should pull in to a dish shape as it cools, with the vacuum created; the 'safety button' on saved screw-top jars should also pull down and not click when pressed). Always use scrupulously clean, sterile jars. Lower sugar jams are best kept in the fridge, and eaten in a couple of months. I have also read (keep this quiet) that a bit of mould scraped off the top will not make the rest of the jam unfit to eat. When it ferments, catch wasps with it!

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• jane

  13 August 2009

  jane commented on this recipe

  And, by the way, I made this jam exactly to the recipe, and it is simply gorgeous.

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Ingredients

• 1.8kg small whole strawberries
• juice of 3 lemons
• 1.84kg jam sugar (not to be confused with preserving sugar)
• knob of butter

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Difficulty and servings

Makes about 3kg/6½ lb

Preparation and cooking times

Cook 1 hr - 1 hr 20 mins

Ingredients

• 1.8kg small whole strawberries
• juice of 3 lemons
• 1.84kg jam sugar (not to be confused with preserving sugar)
• knob of butter

Per tablespoon

39 kcalories, protein 1g, carbohydrate 10g, fat 1 g, saturated fat 0g, fibre 1g, sugar 10g, salt 0 g

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