Strawberry Jam

A preserve recipe for a simple fruit jam, plus top tips on sterilising your jars and the use of ‘pectin’.


 

  • 450 grams fresh strawberries
  • 500 grams sugar with pectin (e.g. silver spoon available from supermarkets)
  • 1 knob of butter (optional)

 

  1. Wash the strawberries, cut off any bad bits, although slightly squashy bits are fine, cut off the tops.
  2. Crush the strawberries, fork or liquidiser and put in a large saucepan.
  3. Add the jam sugar and heat gently while stirring continuously until the sugar dissolves. Do not boil at this stage.
  4. Add the butter if using.
  5. Keep stirring increasing the heat to bring to a full rolling boil that bubbles vigorously and cannot be stirred down.
  6. Start timing and boil for 4 minutes only.
  7. Remove from heat and pot into sterilised jars straight away.

Method

  1. Wash the strawberries, cut off any bad bits, although slightly squashy bits are fine, cut off the tops.
  2. Crush the strawberries, fork or liquidiser and put in a large saucepan.
  3. Add the jam sugar and heat gently while stirring continuously until the sugar dissolves. Do not boil at this stage.
  4. Add the butter if using.
  5. Keep stirring increasing the heat to bring to a full rolling boil that bubbles vigorously and cannot be stirred down.
  6. Start timing and boil for 4 minutes only.
  7. Remove from heat and pot into sterilised jars straight away.

Ingredients

 

  • 450 grams fresh strawberries
  • 500 grams sugar with pectin (e.g. silver spoon available from supermarkets)
  • 1 knob of butter (optional)

 


Additional tips:

To sterilise jam jars wash them in soapy water and rinse in clean warm water. Then put them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1 and leave them there until they are totally dry (about half an hour).

You only need to use sugar with pectin for fruits that are low in pectin themselves such as strawberries, lots of fruits (e.g. blackberries, gooseberries) contain enough pectin and just adding a bit of lemon is enough. You can make strawberry jam with other recipes using lemon instead of pectin but it’s just a bit more risky!

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