Strawberry jam


Strawberry jam
Makes 6 -10 assorted sized jars
  • 1½ kg strawberries
  • 3 tbsp lemon juice (about 1½ lemons)
  • 1½ kg preserving sugar with pectin
  • 15g butter
  1. Wash jam jars and place upside down in the oven at 100C to dry thoroughly.
  2. Place a small plate in the fridge for testing the jam later.
  3. Hull the strawberries and add half to a preserving pan and crush them roughly with a potato masher; add the rest of the fruit, the sugar and the lemon juice.
  4. Stir all the ingredients together, well off the heat.
  5. Place the pan on a low heat and stir until sugar has dissolved.
  6. Add the butter.
  7. Bring to a rapid, rolling boil for 4 mins.
  8. When cool, spoon a little on to a chilled saucer, run a finger through the jam so that the saucer is visible.
  9. If the finger line remains in the jam and the jam wrinkles it is ready. If not boil a little longer and try again.
  10. Ladle into the hot jars and fill until almost full to allow for shrinkage as the jam cools. Cover the surface of each jar with a waxed disc, with the shiny side down.
  11. Rinse a cellophane circle with a little water then put wetted side uppermost over the top of the jar and secure with an elastic band or a screw-top lid.


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