Strawberry jam

Prep: 20 mins Cook: 40 mins Plus overnight macerating

Easy

Makes 3-4 jars
James Martin's step-by-step guide to making homemade preserve - the resulting jars are ideal for gift hampers

Nutrition and extra info

  • Freezable

Nutrition: per tbsp

  • kcal35
  • fat0g
  • saturates0g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 1kg hulled strawberry
    Strawberries

    Strawberry

    straw-bare-ee

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

  • 750g jam sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

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

  • small knob of butter (optional)
    Butter

    Butter

    butt-err

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

Method

  1. Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn’t absorb lots of water – too much water and the jam won’t set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.

  2. Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn’t disintegrate too much and helps to keep its vibrant colour.

  3. Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.

  4. When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)

  5. Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don’t have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn’t flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.

  6. Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.

  7. Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven’t managed to spoon off the top. Leave the jam to settle for 15 mins – this will ensure that the fruit stays suspended in the mixture and doesn’t all float to the top of the jam jar. Meanwhile, sterilise your jars.

  8. Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.

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Comments (12)

KochinVeronica's picture
5

Lovely jam!

Strawberries_and_Cream's picture

You just can't beat homemade jam, easy to make and the taste difference compared to brand jam is off the scale. I have an allotment and this is the time I look forward to the most, homemade is the only jam I eat now, when it runs out I just have to wait until the next season, doing it that way makes me appreciate it a lot more. What's even better is all my strawberries are free every year, tons of them! Grow your own and make your own!

mrsghubbs's picture

Dead easy recipe with great results! Even with my almost 'overripe' strawberries...
Have never made jam before and didn't have a 'preserving pan' so used a HUGE heavy based saucepan (there was lots of rising during the boiling process so glad I used the largest pan I had or it would've overflowed).
Got absolutely perfect results and it made three large jars as it said it would.
Made it with my three year old for father's day gifts and whilst we are so excited to give it away, we're also a bit sad as it's SUPER yummy :)

Kiraz's picture

Does anyone know if I can use normal sugar instead of jam sugar ?

Strawberries_and_Cream's picture

Yes there is a recipe on allrecipes uk which people have commented positively on

Kiraz's picture

I did use normal sugar and turned out perfect :)

Rolla's picture

Yummy jam and so easy, will be making this again :)

scaryjane's picture
5

I've not made stawberry jam for years, this was done in no time at all. It tastes lovely, albeit a bit sweet :) I was worried it wouldn't be fine as I'd left the strawbs and sugar for 36 hours! Shouldn't have worried, it was ready after 5mins of hard boiling. Now in the jars waiting on the buttermilk scones to be made....yay

annaguernsey's picture

I've never made jam before but this recipe was fool proof! I used both a thermometer and a plate in the freezer to check when it was done. I am shocked by how well I managed to pull this off! And it wasn't a fluke, I've made it twice since.

hannahspruijt's picture
5

Amazing, this jam is beautiful! I've tried other recipes on here and had toffee/burnt disasters, but this worked really well. I just used the cold plate test - seems to have worked! Also, I think the key is stirring - this time I didn't stop stirring and had no issues. Not sure why other recipes say you shouldn't? Thanks James Martin - winning recipe for me :)

AlexisN's picture

Can you kindly let me know the shelf life unopened? and also once opened how long will it last? Many thanks

irene_p_n's picture
5

This was my first ever attempt at making jam and I'm hooked :)
Turned out perfect. Took a while for the temperature to come up but that might be my stove.

Questions (2)

Beaverprincess's picture

I live in a tropical country so I'm worried about insects taking a liking to it while leaving the sugared strawberries out over night. If I cover the bowl with a tea towel, will this effect the process?

Also roughly how many ml of jam does this recipe make? I'm a first time jammer and excited to buy some cute jars, although I'm not sure what size to get.
Any suggestions from those more experienced is much appreciated!

emma3161's picture

I have made this jam & used a thermometer - correct temperature reached.
However jam still seems ver runny - any ideas why?
Mind you , my previous jams have been rock hard, so prefer runny!

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