No-cook strawberry jam

No-cook strawberry jam

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(1 ratings)

Prep: 15 mins Plus 7 hours chilling and overnight setting

Easy

Makes about 1.3kg/3lb (about 6 x 250ml/9fl oz pots)
This sweet strawberry jam is soft set and incredibly easy to make

Nutrition and extra info

  • Freezable

Nutrition: per serving (1 tbsp)

  • kcal57
  • fat0g
  • saturates0g
  • carbs15g
  • sugars14g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 850g caster sugar
  • 500g firm ripe strawberries, hulled
    Strawberries

    Strawberry

    straw-bare-ee

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

  • ½ bottle liquid pectin (Certo) or 1 sachet pectin crystals
  • juice of 1 medium lemon (about 3-4 tbsp)
    Lemon

    Lemon

    le-mon

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

Method

  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.

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Comments, questions and tips

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dandykitty1
27th Mar, 2013
I am a diabetic could i use diabetic sugar instead of caster sugar
louiseha
23rd Jul, 2012
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?
Grosvenortearoom's picture
Grosvenortearoom
17th Jul, 2012
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?!
angelmoon
18th Apr, 2012
I used to make this years ago and it was fantastic glad to refind the recipe again
boiledover
26th Feb, 2011
where on earth can I buy " Pectin"?
youngcooksophie
5th Jul, 2010
I bet this is lush.
my-petal
31st Aug, 2009
oooh ..far too long to wait for jam..rather have raspberry anyway, and have the strawberries with cream instead...
bethyboo92
29th Aug, 2008
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
recette
27th Jul, 2008
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!
tittlebat2
15th Jul, 2008
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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