No-cook strawberry jam

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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• bethanyjane

  29 August 2008

  bethanyjane commented on this recipe

  hmm, my nan always told me that when making jam you should put the same weight of sugar as there is fruit e.g 800g strawberries, 800g sugar. this recipe says otherwise

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• my-petal

  31 August 2009

  my-petal commented on this recipe

  oooh ..far too long to wait for jam..rather have raspberry anyway, and have the strawberries with cream instead...

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• Young.Cook.Sophie

  05 July 2010

  Young.Cook.Sophie commented on this recipe

  I bet this is lush.

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• madchef

  26 February 2011

  madchef commented on this recipe

  where on earth can I buy " Pectin"?

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• angelmoon

  18 April 2012

  angelmoon commented on this recipe

  I used to make this years ago and it was fantastic glad to refind the recipe again

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• shep

  17 July 2012

  shep commented on this recipe

  Bought liquid pectin (from apple extract..pure to use) and available from Sainsbury's cost only £1.20 hope to try this recipe out soon..I'll let you know what happens...PS don't mash the strawberries too much eh?!

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• Louiseha

  23 July 2012

  Louiseha commented on this recipe

  Oh dear, mine's gone a bit wrong! I used sugar jam which already has pectin in it. My problem is that it is still very runny. Should I just keep adding lemon juice, I've already used 4 table spoons? Or should I add a small amount of pectin?

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• helpless

  27 March 2013

  helpless commented on this recipe

  I am a diabetic could i use diabetic sugar instead of caster sugar

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http://www.bbcgoodfood.com/recipes/3115/

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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)

Preparation and cooking times

Prep 15 mins

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 0.0g, carbohydrate 15.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, sugar 14.0g, salt 0.0 g

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