Strawberry jam

Strawberry jam

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(14 ratings)

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

More effort

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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  • 1.8kg small whole strawberries



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

  • juice of 3 lemons



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


  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, questions and tips

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17th Nov, 2009
I'm a bit confused by the quantities, it says 1.8g strawberries, what is the correct weight? I really want to try this recipe for xmas gifts.
9th Oct, 2009
Made this earlier in the year...had not made any form of jam turned out fantastic...tasted divine.....looked and smelt gorgeous....has gone down great with family and friends....have been asked to make more of the same. Great jam and great taste!!
22nd Sep, 2009
I really want to make a version of this with champagne in to give out as Christmas presents, but I read somewhere that putting champagne in will mean that it won't keep for very long. Can anyone give me any help / advice on adapting this recipe?
14th Aug, 2009
purchased a preseving pot from m&s . made apricot jam and marmlade each time I find it starts to stick and if not careful it burns ,just made some more apricot jam and it stuck and burnt had to through it away. now thinking of throwing the pot away. its made of stainless steel. was informed stainless steel not good for making preseves.!! any advice on this. Sandra
14th Aug, 2009
Just made this jam today - I didn't stand it overnight, just used the exact quantities and heated it very slowly to melt the sugar. Had no trouble reaching setting point, though after reading the comments I gave it 5 mins instead of 4. The drips which have already cooled taste gorgeous - lovely and lemony, and not too sickly sweet.
13th Aug, 2009
And, by the way, I made this jam exactly to the recipe, and it is simply gorgeous.
13th Aug, 2009
JD - This may come too late for you, but the rule is, the more sugar, the longer it keeps. Older pre-fridge recipes usually call for at least 50/50 sugar/fruit by weight. This will keep unopened in the cupboard for over a year. A perfect seal is critical, too (cellophane tops should pull in to a dish shape as it cools, with the vacuum created; the 'safety button' on saved screw-top jars should also pull down and not click when pressed). Always use scrupulously clean, sterile jars. Lower sugar jams are best kept in the fridge, and eaten in a couple of months. I have also read (keep this quiet) that a bit of mould scraped off the top will not make the rest of the jam unfit to eat. When it ferments, catch wasps with it!
13th Aug, 2009
I used 8oog strawberries to 1kg jam sugar. I found that if you squash the strawberries with a potato masher to release the juice, then add the sugar and gently dissolve, add a little knob of butter before bringing to the boil, boil it for 4 mins as above, stirring all the time. You will then have a perfect set and you haven't had the faff of leaving it overnight. Leave for about 10 mins or so before putting into warm jars. You don't get whole fruits but the jam is delicious!
7th Aug, 2009
sorry-not tried it yet but looks yum !!!
24th Jul, 2009
i have never made jam before and i followed the recipe exactly but it's just not setting. is it wise to just continue to heat it hard and keep restesting? how long should i do this? its tastes so good but way too runny. it did start to "catch" and at the bottom of my saucepan was a layer of totally perfect jam but the rest has not set. any advice would be so greatly received. thanks


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