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Strawberry jam

Strawberry jam

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(13 ratings)

Cook: 1 hr - 1 hr, 20 mins Plus optional overnight standing

Moderately easy

Makes about 3kg/6½ lb
Make a jam with British strawberries for the ultimate flavour

Nutrition and extra info

Nutrition: per tablespoon

  • kcal39
  • fat1g
  • saturates0g
  • carbs10g
  • sugars10g
  • fibre1g
  • protein1g
  • salt0g
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Ingredients

  • 1.8kg small whole strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • juice of 3 lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1.84kg jam sugar (not to be confused with preserving sugar)
  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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Method

  1. Wash, drain and hull the fruit and put in a large non-metallic bowl. Sprinkle over the lemon juice and sugar, gently mix. Cover with a tea towel and leave overnight. (This helps keep the strawberries whole.)

  2. Put a saucer in the freezer. Tip the fruit and juice into a preserving pan or a 4.5 litre/8 pint heavybased pan. Heat gently, stirring, to dissolve the sugar. Do not boil until it has.

  3. Turn up the heat, then boil hard for exactly 4 minutes (use a timer). Take off the heat to test for setting point. Spoon a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam and if the surface wrinkles it is ready. If not, return to the boil for 2 minutes, then re-test.

  4. Take off the heat and swirl in the butter. If the scum doesn’t dissolve, skim with a slotted spoon. Cool for 10-15 minutes. (Pot when too hot and all the fruit rises to the top.)

  5. Stir gently to distribute the fruit, then pour into warm sterilised jars. Put waxed discs on straight away, cover with lids or cellophane circles, then seal, label and wipe the jars. Keeps for 6 months in a cool dry cupboard.

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Comments (35)

mofli123's picture
2

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.

zoejames's picture
5

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!

catrionakitson's picture
5

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!

suewilletts's picture

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.

holmfirth's picture

sorry for tha caps :((((

holmfirth's picture

i THOUGHT THE LEMON JUICE GAVE ALL THE PECTIN NEEDED ?

rheana's picture

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.

epicurus's picture
2

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.

janecancook's picture

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!

forestnuter's picture
5

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.

veronica46's picture

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.

jacquit001's picture

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

smpdit's picture
5

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

weimiemommy's picture
4

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.

megandben's picture

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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