Strawberry jam

    50 mins

    This recipe for strawberry jam is simple and delicious.

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    Serves: 150 

    • 3.2 kg strawberries, small and firm if possible, stems removed, unwashed
    • juice of 2 lemons
    • 2.7 kg granulated sugar

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Put the strawberries and lemon juice in a preserving pan or large, heavy-based stainless steel saucepan. Heat gently until the juices start to run, then use a potato masher to mash into the required texture, keeping some of the strawberries whole if you like. Continue cooking and stirring often until the mixture is reduced to a thick slush.
    2. Add the sugar to the saucepan and stir continuously over a low heat until completely dissolved. Bring the mixture to the boil and boil steadily for 8–10 minutes, stirring frequently, until the setting point is reached (105°C on a sugar thermometer).
    3. Ladle the jam into warm, sterilised jars, then cover and seal. When cold, label, then store in a cool dark place. Use within 1 year of making. Once opened, store in the fridge and use within 1 month.

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