Where we live, the strawberries are magnificent at the moment and very, very cheap. So now’s the time to make lots of delicious strawberry jam for the times when they are not so plentiful. We now have a fridge full of jam and plenty more jars put away for later. It’s luscious, red, sticky and sweet!
Here’s my favourite strawberry jam recipe. It doesn’t contain pectin so it creates a lovely soft European style jam. If you have different berries, you can substitute those. In fact, I also made a lovely mulberry jam with this recipe.
Before we get started, a couple of points to note. Using 4 cups of sugar will give you a lovely jam but if you prefer your jam a little less sweet, you can easily use just 3 cups of jam. After all your hard work, you’ll end up with about 3 x 300ml jars of jam.
Here’s what you need.
4 tablespoons (80ml) lemon juice
3-4 cups white sugar
This jam will easily keep for 2-3 weeks in the fridge but if you want to keep if for a year or so, you’ll need to sterilise the jars and follow your usual preserving instructions.
So, this is how you make the jam.
Chop the strawberries into pieces. I like my jam chunky so I cut the strawberries into big pieces if you like yours more refined, cut them finer!
Add the strawberries to the saucepan with the other ingredients and mix together. It looks great now, even before it’s cooked.
Cook the mixture on a low heat until the sugar is dissolved.
Turn the heat up to a boil and then adjust so the mixture is simmering.
Cook the jam for about 30 minutes skimming the surface regularly. Some people prefer to skim at the end, so you can do that if you’d rather. Here’s my jam almost finished.
The jam is ready when a thermometer reaches 100 – 105C or you can see that it has thickened a little. It will thicken more as it cools so make sure it’s still a bit runny when you finish.
Pour the cooked jam into sterilised jars or into a clean bowl. I always set aside a little to eat right now!
Spread on a slice of crusty bread or croissants and enjoy!
Here’s a recipe to print out.
- 1kg strawberries
- 4 tablespoons (80ml) lemon juice
- 3-4 cups white sugar
- Chop the strawberries into pieces.
- Add them to the saucepan with the other ingredients and mix together.
- Cook on a low heat until the sugar is dissolved.
- Turn up to the boil and then down to a simmer.
- Cook for about 30 minutes skimming the surface regularly.
- The jam is ready when a thermometer reaches 100 – 105C or the jam has thickened a little. It will thicken more as it cools.
- Pour the jam into sterilised jars or into a clean bowl.
- Spread on crusty bread or croissants and enjoy!