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Strawberry Jam

Strawberry Jam

Preparation Time: 10 mins
Cooking Time: 20 - 30 mins

To make 3kg/7lb

  • 1.75kg/4lb preserving sugar
  • 1.75kg/4lb strawberries
  • Juice of 3 lemons

Put the preserving sugar into an ovenproof bowl and warm at 150°/Gas 2 for 15 minutes. Heat the strawberries and lemon juice in a preserving pan for about 5 minutes.

Add warmed sugar and stir over low heat until dissolved. Bring to boil, skimming off any scum that comes to the top. Boil for 10-15 minutes until the setting point is reached.

To test for set, place some jam on a saucer and chill in fridge for 2 minutes push it with your fingertip: if it wrinkles, the setting point has been reached if not, boil the mixture again for 4 minutes and test again.

Leave to stand for 10 minutes (the fruit will rise to the surface if bottled immediately). Ladle into jars which have been heated at 150°/Gas2 for 10 minutes.

Cover with waxed discs, wax side down and seal with cellophane discs and elastic bands or lids. Label and store in a cool place for up to 1 year.

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