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Strawberry Jam Recipe

Spend a day strawberry picking and cook up deliciously fruity jam with the help of our preserving pan.

Our strawberry jam recipe is super easy to follow and tastes fantastic when slathered on toast or brioche bread. You may even wish to gift a jar of homemade jam to friends and family! 

Time 1 hr 10 mins (+12 hours to let sugar dissolve)

Serves 4 jars

Difficulty Medium 

Ingredients

1kg strawberries, hulled

750g jam sugar

1 lemon, juice only 

What you'll need...

Method

1. Prepare the strawberries by wiping them clean and hulling them. If any strawberries are quite large, cut them in half.

2. Place the strawberries in a bowl and add the sugar, gently tossing to ensure all strawberries are evenly covered. Leave the bowl uncovered at room temperature for 12 hours (or overnight). By doing so, you help the sugar dissolve. Make sure the strawberries don’t disintegrate too much.

3. Place a plate in the freezer.

4. Tip the strawberry mixture into a preserving pan and add the lemon juice. Cook very gently over a low heat. If any sugar sticks to the sides, dip a pastry brush in hot water and brush the sugar away from the edges.

5. Once the sugar has fully dissolved, turn up the heat to bring the jam to a boil – you want the jam to start bubbling.

6. Boil for 5-10 mins until the jam as reached 105C – we recommend using a jam thermometer, but if you don’t have one, spoon a little jam onto one of the plates placed in the freezer. Push the jam with your finger and if it wrinkles without flooding the fill the gap, it’s ready. If it’s not ready, boil for another 2 mins and repeat.

7. Use a spoon to skim the top of the jam, removing any scum that has risen to the surface.

8. Leave the jam to settle for 15 mins. During this time, sterilise your jam jars.

9. Ladle the jam into warm jars, filling to just below the rim. Make sure the jar is airtight. Once opened, remember to refrigerate!

ProTip: Our homemade strawberry jam can be enjoyed on toast, bread and even used for cakes or biscuits!