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Quick One Punnet Strawberry Jam in jar with a teaspoon and scattered strawberries.
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4.95 from 34 votes

Quick One Punnet Strawberry Jam

Super quick & delicious strawberry jam made from a small punnet of strawberries! No special equipment needed!
Course Snack, teatime
Cuisine British
Keyword lemon juice, no pectin, strawberry
Prep Time 5 minutes
Cook Time 10 minutes
Sterilising time 20 minutes
Total Time 15 minutes
Servings 1 small jar (210 ml)
Author Camilla Hawkins


  • 230 g Hulled strawberries washed & dryed (1 punnet)
  • 230 g Granulated sugar equal to prepared strawberry weight
  • 1 tsp Lemon juice freshly squeezed
  • A knob of unsalted butter optional


  • Put the strawberries in a large saucepan and crush with a potato masher (leave some texture).
  • Add the sugar and lemon juice.
  • Heat gently, stirring with a wooden spoon until all the sugar has dissolved.
  • Increase heat and bring to a rolling boil  then time for 5 minutes, stirring occasionally with a wooden spoon.
  • Test a drop of jam on a chilled plate and place in the fridge for 30 seconds.
  • Run your finger through the drop and if it forms a crinkle and is tacky it’s ready.
  • If not boil for another minute and retest until ready.
  • Skim any scum off the top with a spoon and add a small knob of butter to disperse any remaining scum if you wish.
  • Ladle into a small sterilised jar (yield 210 ml) (see notes below) and seal with lid immediately. You can alternatively use a sterilised glass with a wax paper disc, leave to cool and then put cellophane on with a rubber band.


Before you start:
Put 2 saucers 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.