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
- 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
- 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.
- Stir in the butter and bring to the boil. Boil rapidly for about 5-6 mins until setting point is reached.
- 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.
- 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
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.