Description
A delightful homemade strawberry jam bursting with fresh berry flavor, made with ripe strawberries, jam sugar, and lemon juice. This simple recipe delivers a beautifully fruity preserve perfect for spreading on toast or gifting to loved ones.
Ingredients
Scale
Main 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
- Prepare the Fruit: Layer the strawberries and jam sugar in a large bowl, starting and finishing with a layer of sugar. Cover the bowl and leave it to rest for 24 hours to allow the sugar to draw out the juices from the fruit.
- Check Juice Release: After 24 hours, check that the strawberries have released their juice and are surrounded by a syrup. If not, stir gently and leave for a few more hours until the juice appears.
- Dissolve the Sugar: Pour the strawberry mixture into a preserving pan or a large wide, sloping pan. Warm slowly to dissolve any remaining sugar, stirring frequently to prevent sticking.
- Boil the Jam: Once the sugar is dissolved, bring the mixture to a boil. Stir frequently and then add the lemon juice. Return to boil and let it boil hard for 10 minutes, stirring occasionally. If scum forms on the surface, add a knob of unsalted butter to reduce it.
- Test for Setting Point: Remove the pan from heat and place a small amount of jam on a chilled saucer from the freezer. Let it cool slightly and push your finger through the jam; if it wrinkles and parts, the jam is ready.
- Cool and Jar the Jam: Allow the jam to cool for 30 minutes before potting it into sterilised jars. Once cooled completely, seal and label the jars. Store unopened for up to 1 year; refrigerate once opened.
Notes
- Ensure jars are properly sterilised by washing in hot soapy water and drying in a low oven or running through a hot dishwasher cycle before filling.
- Adding a knob of unsalted butter helps reduce scum during boiling for a clearer jam.
- The jam sugar contains added pectin which helps the jam to set without extra gelling agents.
- Keep a couple of saucers chilled in the freezer for testing the jam’s setting point accurately.
- Store opened jars in the refrigerator and consume within a reasonable timeframe for best quality.
- Prep Time: 24 hours 15 minutes
- Cook Time: 15 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: strawberry jam, homemade jam, fruit preserves, easy jam recipe, British jam, strawberry preserves
