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Strawberry Jam Recipe

by Lucy Crabb on Monday, 23 July 2012

Strawberries contain very little pectin, so lemon juice is added to help the jam to set. Use the freshest berries that are not at all soft for the best results

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  • Makes 1.8kg (4lb)

  • Prep time 10 mins

  • Cooking time 25 mins

  • Skill level Easy

  • Prepare ahead yes

Ingredients

  • 1kg (2lb 4oz) strawberries
  • 1kg (2lb 4oz) preserving or granulated sugar
  • Juice of 2 lemons

Tip

If you do not have a sugar thermometer, it is best to test for a set after the first 3-5 minutes and then every 2-3 minutes until setting point is reached. Remove the pan from the heat when testing for a set

Preparation

You will need a preserving pan, sterilized jars and lids

1. Layer the hulled strawberries and sugar in a large china or glass bowl. Cover with cling film and leave in a cool place for 24 hours

2. Scrape the contents into the pan, add the lemon juice and bring slowly to the boil, stirring regularly until the sugar has dissolved. Boil rapidly until setting point is reached, skim thoroughly.

3. Pot into hot sterilized jars and seal