Strawberry Jam

There's nothing better than fresh homemade jam for topping cakes, scones, and thick slices of hot buttery toast.

Strawberry Jam Recipe Strawberry Jame Preserve Strawberry Jam
Strawberry Jam Recipe
PREP TIME 30 mins MAKES 3 to 4 jars
  • 900g (2lb) fresh strawberries
  • 800g (1¾ lb) caster sugar
  • 4 tbsp lemon juice
  • Small knob of butter

Preparation method

  1. Wipe and hull the strawberries carefully. Place in a large mixing bowl together with half the sugar and mix with a wooden spoon, cover and refrigerate for at least 4 hours or overnight. This dissolves the sugar before you cook the jam, so the fruit doesn't disintegrate when you cook it.
  2. Place the strawberries and any syrup in a large pan with the lemon juice and stir over a very low heat until the sugar is completely dissolved.
  3. When this has happened, bring the mixture to a vigorous boil and continue to boil, stirring frequently, until the mixture reaches 104°C—setting point—use a jam thermometer for a really accurate reading. At this point, add the butter, stir and then remove from the heat.
  4. Transfer your jam into hot sterile jars, leaving a little space at the top of the jar, add a waxed disc and seal.
  5. Your jam will be ready to eat when it has cooled—delicious!