Name: Really Fruity Strawberry Jam Recipe
Prep time: 24 h 15 min
Cook time: 15 min
Total time: 24 h 30 min
Cuisine: British
Ingredients: 1¼ kg firm, ripe strawberries, hulled and large ones halved; 1 kg jam sugar (sugar with added pectin); Juice of 1 lemon; Knob of unsalted butter (optional)

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Introduction

This really fruity strawberry jam captures the vibrant sweetness of ripe strawberries, perfect for spreading on toast or adding to desserts. Made with simple ingredients and a straightforward method, it’s an ideal homemade preserve to enjoy all year round.

A white marbled surface holds a fresh loaf of light brown bread with a soft, slightly textured crust and a slice cut in front. The slice is spread with bright red, glossy strawberry jam that has visible fruit chunks. Next to it, a white plate contains a square piece of pale yellow butter, and a clear glass jar filled with the same rich red jam with a metal clasp sits nearby. A butter knife with a creamy yellow handle lies on the surface, coated with some jam near the tip. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ kg firm, ripe strawberries, hulled and large ones halved
1 kg jam sugar (sugar with added pectin)
Juice of 1 lemon
Knob of unsalted butter (optional)

Instructions

Step 1: Layer the strawberries and sugar in a large bowl, finishing with a layer of sugar on top. Cover the bowl and leave it in the fridge for 24 hours to allow the juices to be drawn out.
Step 2: Place a couple of saucers in the freezer to chill. If after 24 hours the berries haven’t released enough juice, stir gently and leave for a few more hours.
Step 3: Pour the strawberry mixture into a preserving pan or a large pan with wide, sloping sides. Warm gently to dissolve the remaining sugar, stirring frequently until the sugar is fully dissolved and the mixture begins to bubble.
Step 4: Add the lemon juice, bring the mixture back to a boil, then boil hard for 10 minutes, stirring occasionally. If a scum forms on the surface, stir in the knob of butter to remove it.
Step 5: Test the jam by placing a small spoonful onto one of the chilled saucers. Let it cool slightly, then push your finger through the jam. If it wrinkles and doesn’t run back together, the jam is ready.
Step 6: Allow the jam to cool for about 30 minutes before spooning it into sterilised jars. Seal and label once completely cool.

Tips & Variations

Sterilise your jars by washing them in hot, soapy water and drying in a low oven, or run them through a hot dishwasher cycle to ensure a safe preserve.
For a clearer jam, skim off any foam or scum that forms during boiling using the butter method or a spoon.
Try adding a splash of vanilla or a few crushed mint leaves during the cooking process for a unique flavor twist.

Storage

Store unopened jars in a cool, dark place for up to one year. Once opened, keep the jam refrigerated and consume within a few weeks. Reheat gently if needed, but avoid boiling the jam again after bottling to maintain texture and flavor.

How to Serve

A slice of white bread with soft texture is spread with a thick layer of bright red jam on top, placed on a white marbled surface. Next to the bread is a large jar filled with the same red jam, showing its shiny and smooth texture inside. Behind the bread and jar sits a loaf of crusty white bread with a light brown crust and soft inside. To the back right is a small white bowl holding a square of pale yellow butter. A knife with jam on its blade rests in front of the bread on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of jam sugar?

Jam sugar contains added pectin, which helps the jam set properly. If using regular sugar, you may need to add commercial pectin or cook the jam for longer, but results can vary.

Why does my jam need to be tested on a chilled saucer?

Chilling the saucer cools the jam quickly, allowing you to accurately test its setting point. This helps ensure the jam will thicken correctly once cooled in the jar.