Really fruity strawberry jam

Really fruity strawberry jam

This is a syrupy, soft-set jam with juicy strawberry chunks. Perfect for topping cakes, scones, and thick slices of hot toast

Difficulty and servings

Easy

Makes 3 medium jars (about 500ml each)

Easily doubled

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Ready in 25 minutes + standing overnight

Method

  1. Layer the strawberries and sugar in a large bowl, finishing with a layer of sugar. Cover the bowl and leave for 24 hrs. Meanwhile, put a couple of saucers in the freezer to chill.
  2. Next day, the juices will have been drawn out from the fruit, leaving you with a bowl of berries in a sugary pink syrup. If this hasn't happened, give the berries a quick stir, then leave for a few more hrs.
  3. Tip the mixture into a preserving pan (or a large pan with wide, sloping sides) and warm to dissolve the remaining sugar. Once dissolved, bring to the boil, stirring frequently until bubbling.
  4. Pour in the lemon juice, return to the boil, then boil hard for 10 mins, stirring occasionally. If the surface of the jam starts to look a little scummy, add the butter. Take from the heat, then drop a little jam onto a chilled saucer. Let it cool a little, then push your finger through the jam. If the jam parts, leaving wrinkled ripples, it is ready. (Turn to p23 for more detail on testing when jam is ready.) Allow the jam to cool for 30 mins, then pot into sterilised jars and, when the jam is cool, label the jars. Keeps for 1 year - store in the fridge once open.
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OUR DOWNLOADABLE LABELS

Download our printable preserves labels - perfect for writing cook's notes and gift messages. You can find them here.

STERILISING YOUR JARS

To sterilise jars, wash in hot, soapy water, then dry in a low oven. Or, run through a hot dishwasher cycle.

Per serving

71 kcalories, protein 0.0g, carbohydrate 19.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, sugar 19.0g, salt 0.1 g

Recipe from Good Food magazine, June 2008.

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Latest comments and suggestions

  • Binder photo smpdit

    29 May 2008

    smpdit commented on this recipe

    The magazine amount is for 1.25kg of strawberries

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  • Binder photo fiona

    11 June 2008

    fiona rated and commented on this recipe

    5 stars

    Made this last night with my 11 year old daughter - really easy. Great result (only I will probably boil for less time - mine set really well and not syrupy like picture) it was enjoyed on toast this morning for breakfast - both first time jam makers - will definitely make again!!

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  • Binder photo Jessieclay

    08 July 2010

    Jessieclay rated and commented on this recipe

    5 stars

    Not tried it yet, but it looks great! Was slightly disappointed that there wasn't more actual 'jam' to put in pots at the end, but I've never made jam before so I didn't know what to expect really. Feel a bit of a domestic goddess now.

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  • Binder photo ncsh

    15 August 2010

    ncsh commented on this recipe

    there were no strawbs in the supermarket when i went shopping to make this - would i be able to replace them with blackberries when they come in season?

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  • Binder photo littleroy

    13 December 2010

    littleroy commented on this recipe

    made lots of small jars for xmas hampers. this recipe is really easy and absolutely delicious. on my 2nd batch already.

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  • Binder photo littleroy

    13 December 2010

    littleroy rated this recipe

    5 stars

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  • Binder photo Karen

    27 February 2011

    Karen commented on this recipe

    in the magazine it said "don't be tempted to make it in larger batches; you'd have to cook it for longer and the flavour just won't be as fresh". however website recipe comment is "easily doubled". confusing.

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  • Binder photo ninnamm

    27 June 2011

    ninnamm commented on this recipe

    tried this recipe. it was perfect right after cooking but the next day it was really really sticky like tough glue and very difficult to spread. what have i done wrong? advise please

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  • Binder photo sarafused

    13 July 2012

    sarafused rated and commented on this recipe

    5 stars

    I found 8 minutes boiling was enough for the jam. I also made a second batch and added a half a vanilla pod while boiling to make strawberry and vanilla.

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  • Binder photo Karen

    16 July 2012

    Karen commented on this recipe

    I made this recipe on Saturday. I got 5 lovely jars of jam - tastes great if a bit runny. Next time I would add at least the juice of 2 lemons instead of 1.

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  • Binder photo Karen

    16 July 2012

    Karen rated this recipe

    5 stars

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  • Binder photo Karen

    16 July 2012

    Karen rated this recipe

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Difficulty and servings

Easy

Makes 3 medium jars (about 500ml each)

Easily doubled

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Ready in 25 minutes + standing overnight

Ingredients

  • 1¼kg firm, ripe strawberries , hulled and large ones halved
  • 1kg pack jam sugar , (this is sugar wiht added pectin)
  • juice 1 lemon
  • knob unsalted butter (optional)
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Per serving

71 kcalories, protein 0.0g, carbohydrate 19.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, sugar 19.0g, salt 0.1 g

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