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3 jars of Strawberry Jam
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5 from 2 votes

Strawberry Jam

A classic strawberry jam using the conserve method along with preserving sugar.
Course Snack, teatime
Cuisine British
Keyword conserve, preserve, strawberry
Prep Time 22 minutes
Cook Time 12 minutes
Servings 2.5 500 ml jars
Author Camilla Hawkins


  • 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.


Before you start:
  • 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).