Strawberry Jam

Build the Meal Around Strawberry Jam

• Buttered toast
• Scones and cream
• Greek yoghurt

Making Strawberry Jam, Step by Step

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1. Put 2 small saucers in the freezer. Toss the strawberries with the sugar and lemon juice in a large bowl, cover and leave to macerate for 1 hour, until the sugar has drawn out the juice.

   Mark done Start 1 hr timer

2. Tip the fruit and juices into a wide, heavy pan and heat gently, stirring, until the sugar has completely dissolved.

   Mark done

3. Bring to a full boil and boil hard for 15 to 20 minutes, stirring often and skimming off any foam, until the jam reaches 105°C / 221°F on a sugar thermometer.

   Mark done Start 15 min timer

4. To test the set, spoon a little jam onto a chilled saucer, wait 1 minute and push it with a finger. If the surface wrinkles, it has set. If not, boil for 3 minutes more and test again.

   Mark done Start 3 min timer

5. Take the pan off the heat and let it stand for 10 minutes, stirring gently, so that the fruit is evenly spread. Ladle into hot sterilised jars to within 5 mm of the top, seal at once and cool.

   Mark done Start 10 min timer

Notes From the Method

Choose ripe but firm strawberries. Overripe fruit is low in pectin and gives a soft, syrupy jam.

Use a wide pan, not a tall one. A wide pan lets the water evaporate quickly, so the jam reaches setting point before the fruit turns dull.

Test the set with a chilled saucer, and take the pan off the heat while you do it. Jam keeps boiling and can pass the point while you are checking.

Keeping What's Left

Unopened jars keep in a cool, dark cupboard for up to 1 year. Once opened, keep in the fridge for up to 4 weeks.

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.