This Strawberry Jam recipe is by far my favourite one! It’s great for beginner jam makers or those who have made it for years and goes perfectly on fresh baked scones with clotted cream.
The two most important things about jam making are patience and using the correct equipment. I only use jars and accessories from Ball as I can guarantee they seal tightly and keep my jam fresh.
Ingredients – Makes 4-6 jars
- 1kg Strawberries ( preferable british )
- 1kg Caster Sugar
- juice of 1/2 lemon
- small knob of butter
- Half and hull your strawberries, discarding any soft or bruised spots.
- Put the strawberries in a large bowl with 500g of the sugar and gently turn to coat them fully. Cover the bowl with Clingfilm and leave in the fridge overnight.
- The next day, place a saucer into the freezer to chill – you’ll need this when you come to test the setting point of the jam.
- Sterilise your jars – Set your oven to 140c and leave your jars upside down in there for at least half an hour while you make the jam.
- Pour the strawberries, their juice and any residual sugar into a very large pan, remembering that the mixture will rise a alot as it boils, and add the remaining 500g sugar and the lemon juice.
- Stir over a gentle heat until the sugar has completely dissolved.
- Bring the strawberries up to the boil then boil hard until the jam reaches setting point. Check the setting point every ten minutes, although it may take up to half an hour to reach setting point.
Tip: To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger.
If the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn’t reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.
- When setting point has been reached, turn off the heat. Stir in the butter and skim off any scum on the surface of the jam with a large spoon.
- Let the jam cool and thicken in the pan for ten minutes, so that the strawberries don’t all sink to the bottom in the jam jars.
- Carefully remove the sterilised jars from the oven.
- Stir the jam, then ladle it into the sterilised jars.
- Cover the top surface of the jam in each jar with greaseproof paper discs that have been cut to size – they should cover the entire surface of the jam.
- Cover with a lid while still hot, label and store in a cool, dark cupboard for up to a year.
If you want to give this recipe a go why not stock up on the basics from Ball, their Blue Book of recipes and preserving Starter kit are a good place to begin. You’ll be a master in no time! Just think of all the baking fun you could have using your own, homemade Jam.