Strawberry jam is a classic favorite that combines the sweetness of fresh strawberries with the tangy zest of lemon, creating a delicious spread perfect for breakfast or desserts. Whether you’re a seasoned jam-maker or a first-time experimenter in the kitchen, this easy-to-follow recipe will guide you through the process of making homemade strawberry jam.

With a handful of ingredients and some simple steps, you can create a flavorful, preservative-free jam that tastes far better than store-bought options. Let’s dive into this delightful recipe and discover tips and variations to make it uniquely yours!

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Ingredients

1kg hulled strawberries

750g jam sugar

Juice of 1 lemon

Nutrition (per tablespoon)

Calories: 34

Saturates: 0g

Carbohydrates: 8g

Sugars: 8g

Fibre: 0.4g

Protein: 0.1g

Salt: 0g

Method

Step 1: Prepare the Strawberries

Wipe the strawberries with a damp kitchen paper to ensure they don’t absorb excess water. To hull the strawberries, use a sharp tool to cut a cone shape into the fruit and remove the stem. Larger strawberries can be halved for uniformity.

Step 2: Macerate the Strawberries

Place the strawberries in a bowl and gently toss them with sugar. Leave uncovered at room temperature for 12 hours or overnight. This allows the sugar to dissolve and helps the strawberries retain their vibrant color.

Step 3: Start Cooking

Place two saucers in the freezer for later use. Transfer the strawberry mixture to a preserving pan, add lemon juice, and set it over low heat. Ensure all sugar grains are dissolved by brushing any residue on the pan's sides with a pastry brush dipped in hot water.

Step 4: Boil the Mixture

Once the sugar is fully dissolved, increase the heat to bring the mixture to a rolling boil. Allow it to cook hard for 5-10 minutes until it reaches 105°C, using a preserving or digital thermometer. If a thermometer isn’t available, perform the wrinkle test by placing a small amount of jam on a cold saucer, letting it sit for 30 seconds, and checking if it wrinkles when pushed. Repeat until the desired consistency is achieved.

Step 5: Skim and Settle

Skim off any-scum from the surface using a spoon. A small piece of butter can be added to dissolve remaining-scum. Let the jam settle for 15 minutes to keep the fruit evenly suspended. Meanwhile, sterilize the jars.

Step 6: Fill and Store

Ladle the jam into warm jars, filling them just below the rim. Place a wax disc on top to prevent mildew, then seal with a lid or cellophane cover secured with an elastic band. Label the jars with the date. Store in a cool, dry place for up to one year. Refrigerate after opening.

Recipe Variations

Strawberry & Black Pepper Jam: Stir 1 tablespoon of cracked black peppercorns into the jam while it is cooling.

Strawberry & Tarragon Jam: Add 2 tablespoons of chopped tarragon before ladling the jam into jars.

Strawberry & Vanilla Jam: Scrape the seeds from 2 vanilla pods into the strawberries while tossing with sugar, adding the pods as well. Remove before filling jars.

Strawberry & Rose Water Jam: Incorporate 2 tablespoons of rose water along with the lemon juice.

Tips for Success

Choose the Right Pan: Use a nonreactive pan such as enamel-lined, stainless steel, or copper. Avoid cast iron or aluminum, as these can react with the jam's acidity and alter the flavor.

Opt for Slightly Underripe Berries: These have higher pectin levels, which aid in setting the jam.

Pick a Wide Pan: Ensure the pan allows the fruit to fill only halfway up the side to help the jam reach its setting point more efficiently.