For a jam recipe that’s an absolute classic, tastes divine and can be used in everything from breakfast to baking, look no further than this strawberry jam recipe.Whether you’re new to jam making or a seasoned pro that just wants to get back to classic jam making roots, this recipe won’t disappoint.
While you’ll need to soak the strawberries for 24 hours, the rest of the method is really quick and easy to follow and the resulting jam is sweet to taste. Whether you want to layer it up on toast or spread it onto scones, the taste is so sweetly nostalgic it will remind you of picnics as a child.
Strawberries are in season in the UK between May to September, but the peak season is in June.
You can try baking it with jam tarts or stirring it into rice pudding; it’s such a versatile jam that you’ll find many uses. You’ll need to sterilize the jars, but doing so means the jam will last a long time. Once you’ve opened each jar it will last a few weeks – but it will probably all have been gobbled up before then anyway!
- 1kg (2lb 4oz) strawberries
- 1kg (2lb 4oz) preserving or granulated sugar
- Juice of 2 lemons
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.
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.
Pot into hot sterilized jars and seal
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