My Strawberry Jam is a simple recipe that works every year. I use the strawberries from my garden or visit a local pick you own farm for best value and flavour. Making your own jams is so easy that even I can do it. They also make lovely gifts as the jam can be decorated with tops and labels. homemade jam on Homemade Bread is perfection.

My Strawberry Jam

Simple recipe that produces the goods every year.

4.64 from 69 votes

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Course: Jam/Preserves

Cuisine: British

Keyword: Fruit, Jam/Preserves, Strawberry

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Jars

Calories: 1050kcal

Ingredients

1 kg strawberries wiped and de-hull
1 large lemon juice only
1 kg granulated sugar

Instructions

Place a small dish/saucer into the fridge to cool.
Wipe the strawberries with a damp cloth to remove any dirt. Don’t wash them as they will absorb water and ruin your jam.
Remove the hull of the strawberry, the middle core part. Slice the strawberry in halves or quarters depending on their size.
Place the strawberries into a large bowl and pour over the sugar.
Mix well trying not to break up the fruit.
Place in the fridge for a few hours to help the sugar dissolve easier.
When ready, add the strawberries and sugar mix to a large pan and add the lemon juice.
Stir over a low heat until the sugar has dissolved.
Once dissolved, bring to a boil for 5 – 7 minutes.
To test whether the jam is at setting point, remove the small dish/saucer from the fridge and spoon a little of the jam onto it. Leave it for a minute and using your finger gently push the jam. If it flows straight back its not ready but if it separates and doesn’t flow straight back then it is ready.
When at setting point, turn off the heat and allow to cool for about 10 – 15 minutes.
Carefully spoon into sterilized jars, add a lid of parchment paper to cover the top of the jam. Put on the lid and tighten.

Nutrition

My Strawberry Jam