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1. Heat oven to 140C/fan 120C/gas 1. Tip the sugar into a shallow dish and warm in the oven for about 10 mins.
2. Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork. Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
3. Mix in the pectin, stirring well, then add 3 tbsp lemon juice. Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars. Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting. If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots. Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set. Cover tightly with lids and freeze until required. Freezes for up to 8 months - keep in the fridge after defrosting. The jam may go cloudy after freezing - but when thawed, just stir and it will go clear again.

Per serving (1 tbsp)

57 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

Latest comments and suggestions

• barecipes

  25 June 2008

  barecipes commented on this recipe

  well I had a quick look at this and thought, too much trouble with waiting until it sets etc (I used to watch my mother making jam and it was a real faff) then I read it properly and thought, even I could do this, so am off to buy the strawbs tomorrow and give it a go, having said that the English (or if very lucky Scottish) strawberries are just sooooo yummy at the moment it's almost a shame to make jam better to just smother them in cream and indulge!!!

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• ANIMAL

  26 June 2008

  ANIMAL commented on this recipe

  I am eager to try this but was wondering if I can use different fruit to go with the season? Are there better or worse ones to use?

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• barecipes

  27 June 2008

  barecipes rated and commented on this recipe

  

  well I made it last night and it's all set and it's just gorgeous!! I am so clever!!! just a couple of things when I make it again I won't squish the strawberries quite so much so there are more chunks and it's a wee bit sweet but I can live with that the only other things is the colour, it's not quite the virbrant red that shop bought jam is, perhaps that's because I forgot to put in the additives!!! now to get that bread maker out for the home made bread

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• corinne

  29 June 2008

  corinne commented on this recipe

  Am going to try this today! will be making it to try at home but also for our end of term buffet at work.

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• Scrumptious

  15 July 2008

  Scrumptious commented on this recipe

  Re. your no-cook strawberry jam. I have been unable to find pectin, only 'jam sugar' which contains pectin. How can i adapt the recipe please? A M Warner

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• Terri

  27 July 2008

  Terri commented on this recipe

  Re Scrumptious' comment above, I think most supermarkets have Certo - often in the home baking section along with lemon juice, dried fruit etc. I'd really like to know if you can make this with another fruit, say raspberries or cherries? Any answers gratefully received!

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Ingredients

• 850g caster sugar
• 500g firm ripe strawberries , hulled
• ½ bottle liquid pectin (Certo) or 1 sachet pectin crystals
• juice of 1 medium lemon (about 3-4 tbsp)

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Difficulty and servings

Makes about 1.3kg/3lb (about 6 X 250ml/9fl oz pots)

Preperation and cooking times

Prep 15 mins

PLUS 7 HOURS CHILLING AND OVERNIGHT SETTING

Ingredients

• 850g caster sugar
• 500g firm ripe strawberries , hulled
• ½ bottle liquid pectin (Certo) or 1 sachet pectin crystals
• juice of 1 medium lemon (about 3-4 tbsp)

Per serving (1 tbsp)

57 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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