Really fruity strawberry jam

Really fruity strawberry jam

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(8 ratings)

Prep: 10 mins Cook: 15 mins Ready in 25 minutes + standing overnight


Makes 3 medium jars (about 500ml each)
This is a syrupy, soft-set jam with juicy strawberry chunks. Perfect for topping cakes, scones, and thick slices of hot toast

Nutrition and extra info

Nutrition: per serving

  • kcal71
  • fat0g
  • saturates0g
  • carbs19g
  • sugars19g
  • fibre0g
  • protein0g
  • salt0.1g


  • 1¼kg firm, ripe strawberry, hulled and large ones halved



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

  • 1kg pack jam sugar, (this is sugar wiht added pectin)



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

  • juice 1 lemon



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

  • knob unsalted butter (optional)


  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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Comments, questions and tips

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17th Jul, 2013
Made this recipe with all the small, very ripe strawberries from our garden.It is the freshest, loveliest strawberry jam I have ever made, a real taste of summer! Im not sure how it would be with the nasty out of season 'raw' ones from the supermarket though. I made half the recipe as I just wanted to use all the teeny tiny fruits left over, it worked fine. I used regular caster sugar and added certo once it had boiled for 10 minutes. It is soft set with lovely chucks of strawberry - I would definately recommend!
16th Jul, 2012
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.
13th Jul, 2012
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.
27th Jun, 2011
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
27th Feb, 2011
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.
13th Dec, 2010
made lots of small jars for xmas hampers. this recipe is really easy and absolutely delicious. on my 2nd batch already.
15th Aug, 2010
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?
8th Jul, 2010
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.
11th Jun, 2008
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!!
29th May, 2008
The magazine amount is for 1.25kg of strawberries


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