Strawberry jam
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Strawberry jam

By Mary Cadogan

Make a jam with British strawberries for the ultimate flavour

  • Cook:1 hrs 20 mins
    Plus optional overnight standing
  • More effort

Nutrition per serving

  • kcal 39
  • fat 1g
  • saturates 0g
  • carbs 10g
  • sugars 10g
  • fibre 1g
  • protein 1g
  • salt 0g

Ingredients

  • 1.8kg small whole strawberries
  • juice of 3 lemons
  • 1.84kg jam sugar (not to be confused with preserving sugar)
  • knob of butter

Tip

Our downloadable labels

Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

Method

  1. Wash, drain and hull the fruit and put in a large non-metallic bowl. Sprinkle over the lemon juice and sugar, gently mix. Cover with a tea towel and leave overnight. (This helps keep the strawberries whole.)

  2. Put a saucer in the freezer. Tip the fruit and juice into a preserving pan or a 4.5 litre/8 pint heavybased pan. Heat gently, stirring, to dissolve the sugar. Do not boil until it has.

  3. Turn up the heat, then boil hard for exactly 4 minutes (use a timer). Take off the heat to test for setting point. Spoon a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam and if the surface wrinkles it is ready. If not, return to the boil for 2 minutes, then re-test.

  4. Take off the heat and swirl in the butter. If the scum doesn’t dissolve, skim with a slotted spoon. Cool for 10-15 minutes. (Pot when too hot and all the fruit rises to the top.)

  5. Stir gently to distribute the fruit, then pour into warm sterilised jars. Put waxed discs on straight away, cover with lids or cellophane circles, then seal, label and wipe the jars. Keeps for 6 months in a cool dry cupboard.

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