Aw, thank you so much Christina. My recipes and in particular my jam recipes are like children to me so I’m very protective over them:-)

You are the jam-making queen! I know how much you recipe test before sharing all of your recipes with us (which many others NEVER do) which is why I trust that your recipes are solid. Thank you for this award-winning recipe!

Awesome Alison, so very glad you like the recipe:-)

I’ve made this jam several times, plus your versions for cherry jam and apricot jam. Even tried a mixed berry version with fruits from the garden. Always turns out perfect, soft-set and delicious! Quick and easy too, thank you xx

Wow Aggie, I’m blown away with receiving a lovely comment from you. Was an avid watcher of How Clean is your House back in the day and never missed an episode. So glad you like the recipe, it’s been hear many years so sorry you missed seeing it before now. You might also like my new Strawberry & Gin Jam with a hint of vanilla which is utterly divine and makes 2 x 200 ml jars:-) https://www.fabfood4all.co.uk/strawberry-gin-jam/

Awesome Glynis, I bet your Victoria Sandwich went down a storm:-)

Aaw, that’s lovely Clara, good luck with it all:-)

Clara from Ireland !

Hi Jemma, you could adapt my Blueberry Jam and scale down the ingredients: https://www.fabfood4all.co.uk/simple-blueberry-jam-no-pectin-just-3-ingredients/ And the same goes for any of my other jam recipes but the timings would be quicker so you might want to invest in a digital thermometer to guide you as to when the jam has reached setting point. Jam sets at 104 – 105.5C.

I love this very simple Recipe. We don’t eat a lot of jam or have loads of jars available so this is perfect for us. Could I do the same but other fruits too? I have blue berries being given to me and won’t eat them all just wondering

Thank you Elle, good luck!

Excellent recipe, first tried with home grown strawberries, today I’m trying wild blackberry.

So pleased that you like it Sheilah:-)

Thank Goodness I found your recipe ! Absolutely lovely ! Thank you.

Hi, thank you Dawn, I can only vouch for the method that I’ve written I’m afraid. The jars need to go into the oven.

This jam sounds amazing could I use a baby’s steriliser for bottles for the jars and lids and then rinse with boiling water out of kettle

Hi Chantelle, I’ve added this information to the post now so thank you for asking this. It’s best eaten within 12 months for colour and quality but will be safe to eat for years. Just keep in a cool, dry, dark place. Once opened, keep in the fridge and use within a few months.

Excellent Barbara, so glad you like the strawberry jam. You can always search for recipes on my blog by clicking on the top right where there’s a picture of a looking glass and then type in what you’re looking for. I have one marmalade recipe here: https://www.fabfood4all.co.uk/simple-shredless-orange-marmalade/

So glad you like the recipe and managed it with your kids in tow:-) Hopefully you’ll try some more of my jam recipes now!

Fab, I do have a raspberry jam on blog too but for a larger amount:-)

Excellent Karen, so glad you liked it:-)

In reply to Shelagh in Scotland.

I’ve made this with raspberries just as good family loved it x

In reply to Camilla.

Just made this jam and it was absolutely beautiful, all my family loved it and so quickly to make, no more shop bought jam for me

Yes that’s fine.

In my Strawberry & Elderflower Jam recipe 1kg of strawberries takes 14 minutes. I would probably start testing at around 8 minutes or use a sugar/digital thermometer if you have one, set should be around 105 C.

Hi Jenny, never had this jam run anywhere or ooze out of the cake:-) You can see it in a Victoria Sponge here: https://www.fabfood4all.co.uk/victoria-sandwich/

You could use jam sugar and the first jam recipe I ever posted was with jam sugar https://www.fabfood4all.co.uk/strawberry-jam/ but I much prefer the consistency using just granulated sugar and lemon juice.

Hi Carol, I’m afraid I’ve never tried and am not familiar with this sugar. The sugar acts as a preservative so if it did set then it would probably be best kept in the fridge and eaten within a few weeks.

Yes, you can use frozen fruit for any jam recipe but it just won’t be quite as good as using fresh fruit.

Hi T, the jam will keep in a cool dark place for years but is best eaten in the first year. Once open store in the fridge where it will last a good few months if not longer:-)

Thanks for such a great and easy recipe! I would love to give these as gifts – how long can they keep and are they cooled/stored in the fridge or room temp?

Excellent Neeta, thank you for taking the time to give your feedback:-)

I tried this recipe and it came out PERFECT!!!

Everyone in the house loves it . Thank you so much X

Hi Lynne, if the jam is to be used immediately I would just put it into a bowl or jar, ideally warmed but should be ok room temp. He just doesn’t want to risk heat/cold shock to the glass which can cause it to shatter, usually only happens when a jar is very cold and meets something very hot. Another way to ensure total safety would be to put it into a metal bowl or simply use straight from the pan.

Hi – my son is planning on using this recipe for his GCSE food tech practical (to go in Swiss roll)! Does the jam need to be poured into a hot jar or can it be room temp? He would need to make and use in quick timeframe as being timed!
Thank you!
Lynne

Excellent Alison, so glad you like the recipe. The reason you needed to add more lemon juice was because your strawberries were very ripe by the sounds of things so therefore they had a far lower pectin level (they are low in pectin to start with). So for any other jam recipe the same quantity of lemon juice should be fine providing your fruit is “just ripe”.

Thank you so much, I was looking too use up a punnet of squashy strawberries so I googled “foolproof strawberry jam”. This is a total winner! I had to add about double the lemon juice as I only had the bottled stuff, but it still worked brilliantly.

Hi Eileen, so glad you have been enjoying the recipe with your grand children:-) Jam sugar has pectin in it and has nothing to do with keeping quality it just makes for stiff jam in my opinion which is why I don’t use it. This jam is shelf stable and at it’s best in the first year but would keep for years in a cool dark place. The bigger the batch of jam you make the harder it will be to get a set and this is especially true with strawberry jam. I wouldn’t go any further than doubling this recipe, perhaps you could have 2 pots on the stove at once. Remember it will take longer to reach setting point ad yes you can use bottled lemon juice but I’ve only ever used fresh.

hi. Made this with my 8 and 10 year old grandaughters. We try to make homemade gifts for special family and friends and thought id try it with them.They were thrilled with the results and as it was during lockdown it was a lovely new activity to do. The jam was put into a lovely cake and scones they also made themselves. We made an afternoon tea. It made for such a nice afternoon. I was just wondering as it is not made with jam sugar, will it keep well if made in a larger batch. The girls now want to make jam for Christmas gifts. Also can I use bottled lemon juice.
Thank you gor the lovely recipe.