Strawberry Jam delicious on toasted teacakes or scones for a cream tea.  You need to start this jam the day before as you have to prepare the strawberries and store in the fridge overnight.

IngredientsStrawberry Jam

1kg /2lb 3oz strawberries
1kg/2lb 3oz granulated sugar or caster sugar
Juice of half a lemon
small knob of butter


The day before you wish to make the jam, hull and halve the strawberries. Check for soft spots (which must be removed) and discard any berries with bruises or ones that are over-ripe

Place the strawberries into a large bowl with 500g/18oz of the sugar. Coat them well, then cover with cling film and place into the fridge overnight

The next day, place a saucer into the freezer to chill – you’ll need this when you come to test the setting point of the jam

Sterilise the jam jars

Tip the strawberries, their juice and any residual sugary juices into a very large pan or preserving pan, remembering that the mixture will rise as it boils, and add the remaining 500g/18oz sugar and the lemon juice

Over a gentle heat stir until all the sugar has dissolved

Bring the strawberries up to the boil then boil hard until the jam reaches setting point. Check the setting point every ten minutes, although it may take up to half an hour to reach setting point

To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn’t reached setting point and should be returned to the heat and boiled for a few more minutes before testing again

When setting point has been reached, turn off the heat. Stir in the butter and skim off any scum on the surface of the jam with a large spoon

Let the jam cool and thicken in the pan for ten minutes, so that the strawberries don’t all sink to the bottom in the jam jars

Stir the jam, then carefully ladle it into the sterilised jars

Cover the top surface of the jam in each jar with waxed paper discs that have been cut to size – they should cover the entire surface of the jam. Press the wax disc down to create a complete seal

Cover with a lid while still hot, label and store in a cool, dark cupboard.

The jam will keep for up to a year


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{May 9, 2012} {Tags: , , , }