Strawberry jam

(17 ratings)
Strawberry jam
Strawberry jam
  • Makes: Approx 1.5kg/3lb (4-5 small jars)

  • Cooking time:

    (plus at least 30 mins cooling time)
  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Strawberry jam is essential in any breakfast or brunch spread, especially when there's a delicious warm scone to go with it. But even better than shop-bought strawberry jam is the mouthwatering flavour of a homemade berry spread. If you're wondering how to make strawberry jam, our quick and easy recipe will tell you all you need to know in four easy steps. To make this strawberry jam recipe, you will need only 20 mins, which is probably less than the time it would take you to go and buy one jar from the shops! You will need another 30 mins to leave the strawberry jam to cool, so bear that in mind if you're making for a special occasion, like having friends over for a spot of afternoon tea. The ingredients you'll need to make this super easy strawberry jam are also very straightforward - fresh strawberries, lemons, butter, and jam jars. You will also need jam sugar, preferably with added pectin to preserve the jam for longer. As well as getting a lovely batch of homemade spread, making strawberry jam can also be a very relaxing task, especially on a rainy weekend. This strawberry jam recipes makes 4 to 5 small jars, which you can keep or gift to friends and family as a little present. As well as spreading onto toast and scones, this quick strawberry jam can also be used to fill Victoria sponge cakes, strawberry jam shortcakes, cupcakes, jam tarts and many other baking recipes that will taste even better with this lovely homemade touch. It would also be a really thoughtful touch for Mother's Day or any other special occasion and it's the perfect way to tell someone how much you love them!


  • 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 sterilise jars: Wash the jars in hot, soapy water, rinse, dry and put in an oven at 160°C (gas mark 3) for 10 mins. Turn the oven off but leave the jars in, so they're warm when you pot the jam.


  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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 43(kcal)
  • Fat g

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.

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