Strawberry jam in a glass pot

Homemade strawberry jam

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(16 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

Ingredients

  • 1.8kg small whole strawberries
    Strawberries

    Strawberry

    straw-bare-ee

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

  • juice of 3 lemons
    Lemon

    Lemon

    le-mon

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

  • 1.84kg jam sugar (not to be confused with preserving sugar)
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

Method

  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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veronica46
9th Mar, 2009
I live in Portugal and have really struggled to find jam with pectin - does anyone know what I can use if I cant find pectin. Would really like to make this jam as strawberries here are gorgeous and soooo cheap.
jacquit001
25th Nov, 2008
Does anyone know how long jam should keep for after being made?
smpdit
6th Jul, 2008
5.05
Very easy and tastes so much nicer than shop bought. Surprisingly quick to make. Buy good well-flavoured strawberries though.
weimiemommy
9th Jun, 2008
4.05
I made this as a birthday present for a friend who adores Jams - I'm not that fussed about Jams, but this one has changed my opinion of Jams, needless to say I shall be making more in the very near future, as toast without this is dull. I have also used it to sandwich a Victoria Sponge cake - it got high praise with a 10/10 from all who tried the cake.
megandben
27th May, 2008
Made this jam today with fresh strawberries from the garden, must say its smells delicious, cannot rate it yet as have not tasted it. will leave a comment when tasted.

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