Strawberry Jam made with preserving/jam sugar, using the conserve method to keep some of the fruit whole. A classic set jam.
Having seen a box of my yummy strawberries going cheap I just had to buy them and decided that those jars I’d been collecting must now go to good jam making use.
So what recipe would I use?
I studied Delia, Felicity Cloake and foody forums to come up the following recipe.
Basically you need the freshest strawberries you can find and if you have a few under ripe ones even better as they have more pectin in them.
My strawberries were quite ripe so not only did I add the juice of a lemon which aids the gelling process but I also threw in the lemon skin which is full of pectin.
I studied the debate on wax discs and after failing to get hold of any at short notice I relaxed when experienced jam makers said that they did not use them, plus I think it will be eaten long before it could go off. (You only need wax discs if you are using cellophane in place of a lid).
All important is the sterilisation of the jars and the cleanliness of the preserving pan (or similar) and spoons etc that you use.
I put my jars and lids through the dishwasher, filled with boiling water, emptied and then heated the jars for 20 minutes in the oven at 140°C.
The hot jam must go into hot jars otherwise you risk heat shock and the jars could shatter.
If you want to make a larger quantity then doubling up would be fine but any more and the setting becomes more problematic as you have to boil the jam for much longer which affects the quality.
My family’s verdict on my jam was unanimous – it was the best jam they had ever had! So don’t delay, get down to your local fruit farm, allotment, back garden, market or supermarket and make some jam, you won’t regret it.
What is your favourite jam? How would you use up your jars of strawberry jam?
I posed this question to Nigel Slater on Twitter and he said he was fond of old fashioned jam tarts!
How to make Strawberry Jam
After leaving the strawberries and sugar overnight you remove 10 strawberries and mash the rest gently. Then return the whole strawberries back to the pan.
After heating gently to dissolve the sugar crystals, you add the juice and skin of a lemon and boil rapidly for 8 minutes.
To test for setting, put a teaspoon of jam on a chilled saucer and allow to cool. If it crinkles when pushed with a finger and doesn’t ooze liquid, it is ready.
Next remove the lemon skin and add butter to help remove any scum.
To pot up the jam use hot sterilised jars and a jam funnel or small ladle. Seal immediately with a lid.
Now get the kettle on and bring out the scones and clotted cream – yummy!
How long will this Jam keep?
If you store this strawberry jam in a cool, dark place (I use a cupboard in my garage) then it will keep for years. However, for the best colour and quality it’s best eaten in the first year.
Once open, keep it in the fridge where it will last a few months or longer.
More Jam Recipes using Strawberries
Here are some more fabulous strawberry jam recipes!
- One Punnet Strawberry Jam (!st Prize Winning)
- Strawberry & Gin Jam
- Strawberry & Peach Jam
- Rhubarb & Strawberry Jam
- Tutti Frutti Jam (Strawberry, Blackberry, Blueberry & Raspberry)
- Summer Fruits Jam
- Strawberry & Elderflower Jam
Do leave a comment and rating below when you make my Strawberry Jam recipe. You can even share a pic by tagging @FabFood4All on social media!
- 900 g / 2lb strawberries
- 700 g / 1 ½ lb preserving sugar
- 1 large lemon juiced + skin
- 10 g / ½ oz unsalted butter
- The night before you need to pat the strawberries clean with a damp kitchen towel – do not wash or the jam may not set. Discard any bruised ones.
- Layer the strawberries in a large heavy based pan with the preserving sugar and give a gentle stir before you go to bed. This helps firm up the strawberries.
- The next day put 10 small strawberries aside and then using a potato masher crush the remaining strawberries gently.
- Put the 10 strawberries back into the pan and gently heat the pan to slowly dissolve the sugar. Check with a spoon that all crystals have dissolved.
- Now bring the pan to a rolling boil and add the juice of a lemon and ½ the skin (washed if waxed).
- Time for exactly 8 minutes then take off the heat.
- Put a teaspoon of jam on the plate and allow to cool completely.
- Push your finger through the jam and if it forms crinkles, sits proud and doesn’t ooze liquid then it has reached setting point.
- If not, boil for another 3 minutes and retest and so on until set.
- Stir in the butter which will help to remove any foam (or you can remove with a slotted spoon).
- Pot up the jam into the hot jars using either a sterilised jam funnel or I used a sterilised small fruit ladle which worked well holding the jars with a small oven proof square or a folded tea towel.
- Put lids on immediately or use wax discs and cellophane lids with elastic bands and allow to cool before labelling.
- Place 2 - 3 saucers/small plates in the freezer.
- Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes).