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Strawberry Jam

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Cooking time

Prep: 10 minutes Cook: 50 minutes

Skill level



2 x 340g jars

Jam Sugar contains apple pectin and as I am allergic to apples this has ruled out making strawberry jam in the past. This year we have a bumper collection so I tried this. Leaving the strawberry pieces quite large enable those who like the fruit to have them whilst those who prefer 'seedless' can easily remove them.

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  • 450g Ripe Strawberries
  • 400g Granulated Sugar
  • 2 tbs lemon juice


  1. Sort through strawberries and remove any greenery, wash then cut larger ones in half.

  2. Put strawberries, sugar and lemon juice into a large, heavy-based saucepan and heat slowly until the sugar has dissolved.

  3. Turn heat up and bring to a rolling boil, temperature 105 degrees C. Stirring frequently boil for 40 mins. (I test whether it's ready by putting half a teaspoon of the liquid onto a pre-cooled plate. When the jam had cooled it should be of a jam consistency. If it is still runny, keep boiling and test again after a few minutes.)

  4. When the right consistency, pour the jam into sterilised jars, place a wax disc on the top and secure the lids. Check that the lids remain tight while the jam is cooling.

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