Strawberry jam
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Make the most of summer fruits with this classic strawberry jam recipe. Using strawberries at the peak of their season is important for a great strawberry jam, to ensure you get the maximum sweetness and flavour out of the fruit. Brush up on how to sterilise jam jars before attempting this recipe.
First published in 2018
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This recipe will provide a beautiful plain strawberry jam, but feel free to experiment by adding different flavours. I like to add vanilla seeds, pink peppercorns or fresh picked thyme leaves for something a bit different! This recipe makes 4–5 250ml jars.
Ingredients
Metric
Imperial
- 1kg strawberries
- 750g of jam sugar
- 1 lemon
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Equipment
- 250ml jam jar 4
Method
1
Begin by putting a plate in the freezer. This will help you test when the jam is ready later on
2
Hull and quarter the strawberries and place in a heavy-based pan
3
Add the sugar and juice from the lemon to the pan and place over a low heat, stirring to stop the sugar catching on the bottom of the pan
4
Leave to simmer for 20 minutes, skimming away any froth which gathers on the surface
5
To test if the jam is the correct consistency, remove the plate form the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes
6
Leave to sit for 15 minutes to cool slightly and allow the berries to settle
7
Spoon the jam into the sterilised jar, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge
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