There’s nothing like homemade strawberry jam on hot toast – and this one is quick to make and easy too!
Makes: Approx 1.5kg/3lb (4-5 small jars)
Cooking time: 20 mins
Skill level: Easy peasy
Costs: Mid-price


  • 1kg (2¼lb) fresh strawberries (under rather than overripe), hulled and left whole
  • 1kg bag jam sugar (with added pectin)
  • Juice of 1 large lemon plus pips
  • Knob of butter
  • Jam jars, waxed discs and pot covers


  1. To make the jam, put the strawberries, jam sugar, lemon juice and lemon pips in a muslin bag and then into a large, wide pan. Heat gently, stirring occasionally, until the sugar is dissolved.
  2. Stir in the butter and bring to the boil. Boil rapidly for about 5-6 mins until setting point is reached.
  3. Remove the pan from the heat and skim off any scum from the surface using a slotted metal spoon. Cool for at least 30 mins.
  4. Stir the jam, then ladle it into the jars. Cover closely with waxed discs and pot covers. Cool, then wipe the jam jars with a warm cloth. Label and date.

To test jam for set: Place a couple of saucers in the freezer. When the jam looks like it might be set, put a teaspoonful on a saucer and put it in the fridge. Remove it after a couple of minutes and push your finger through the jam. If the jam wrinkles, it’s set; if not, boil it for another couple of minutes and test again. Repeat until setting point is reached.

Cook’s tip:You can also use this jam recipe to make strawberry jam shortcake

Nutritional information per portion

fat 0.0g calories 43(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.