Scrummy strawberry jam

So first it was the rhubarb and ginger, then the strawberries were temptingly on offer in the supermarket and next we have more jam in the larder. My husband said no more but I am sure there is more fruit I can boil away before the season is out!

If I had known jam making was so easy I would have done it years ago. It tastes so much better than the shop bought stuff.

This recipe for strawberry jam leaves you with whole strawberries in a boiled sweet tasting preserve….I am wanting more toast with this jam as I write but breakfast is long passed so will have to wait until tomorrow!


1 kg strawberries
1 kg jam sugar
Juice of a lemon
Knob of butter

Wipe strawberries, hull and layer with sugar in non metallic dish . Leave to release juices over night.

Put mix in a wide bottomed saucepan and bring to a boil for 10 minutes .

Check for setting by placing a teaspoon of jam on a saucer cooled in the freezer, leave for 1 minute and if the surface crinkles and is not runny when pushed with a finger then setting point is achieved. Otherwise test every 3- 4 minutes.

It took me 25 minutes to reach setting point but will very much depend on fruit and pectin levels.

Stir a small knob of butter into jam to disperse scum and then leave for 15 minutes to cool before bottling ( leaving the jam will prevent strawberries floating to the surface)

Pot into sterilised jars, seal with wax disk and wetted cellophane cover/ rubber band.

Store away if able!


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