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 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 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.