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Strawberry Jam

Strawberry Jam

ingredients

1kg Strawberries 
1kg Jamming sugar
1 cm cube Butter 
1 Lemon

method

This recipe will make up to four full jars of jam. You’ll need to sterilise your jars in boiling water before filling them with jam.

1. Put the fruit into a preserving pan or large heavy-based saucepan add 3 tbsp. of lemon juice and bring to the boil. 

2. Lower the heat and simmer the strawberries for 5 minutes until the fruit is soft. 

3. Tip in the sugar, stir over a very low heat until the sugar has completely dissolved.

4. Raise the heat bringing the mixture to a rolling boil, then continue to let the strawberries rapidly boil for 20 – 25 minutes (avoid stirring) until the setting point of 105 o C has been reached. 

5. Remove from the heat; skim off any excess foam, then stir a knob of butter across the surface to help dissolve any remaining foam. 

6. Leave the jam for 15 minutes to allow the fruit to settle. 

7. Pour into sterilised jars, label and seal. 

8. Add 150ml of water and bring to the boil. 

9. Lower the heat and simmer for 30-40 minutes to soften the fruit. 

10. Tip in the sugar, stir over a very low heat until the sugar has completely dissolved.

11. Raise the heat, bring to a full rolling boil then rapidly cook the plus for 10 minutes, avoid stirring the mixture until the setting point of 105oC has been reached. 

12. Remove from the heat; skim off any excess foam, then stir a knob of butter across the surface to dissolve any remaining foam. 

13. Leave for around 10 minutes for the fruit to settle. 

14. Pour into sterilised jars, label and seal.