Really Fruity Strawberry Jam Recipe
Introduction
This really fruity strawberry jam recipe captures the vibrant sweetness of ripe strawberries with a simple method that any home cook can follow. The addition of lemon juice brightens the flavor, making it perfect for spreading on toast or adding to desserts.
Ingredients
- 1¼ kg firm, ripe strawberries, hulled and large ones halved
- 1 kg pack jam sugar (sugar with added pectin)
- Juice of 1 lemon
- Knob of unsalted butter (optional)
Instructions
- Step 1: Layer the strawberries and sugar in a large bowl, finishing with a layer of sugar. Cover the bowl and leave it for 24 hours to allow the juices to draw out from the fruit. If the juice hasn’t released after 24 hours, stir the mixture briefly and leave for a few more hours.
- Step 2: Transfer the mixture to a preserving pan or a large pan with wide, sloping sides. Warm gently to dissolve the sugar, stirring frequently. Once dissolved, bring the mixture to a boil, continuing to stir until it bubbles.
- Step 3: Add the lemon juice, return the mixture to a boil, then boil hard for 10 minutes, stirring occasionally. If a scum forms on the surface, stir in the knob of butter to clear it.
- Step 4: Test the jam by dropping a small amount onto a chilled saucer. Let it cool slightly, then push your finger through the jam. If it wrinkles and holds its shape, the jam is ready.
- Step 5: Allow the jam to cool for about 30 minutes before potting it into sterilised jars. Once cooled, label the jars for storage.
Tips & Variations
- Sterilise your jars by washing them in hot, soapy water and drying them in a low oven, or by running them through a hot dishwasher cycle.
- Adding lemon juice helps to balance sweetness and aids in setting the jam properly.
- For a smoother jam, mash the strawberries slightly before adding sugar.
- You can add a small knob of unsalted butter during boiling to reduce froth and scum on the jam surface.
Storage
Store the jam in sterilised jars in a cool, dark place. It will keep for up to one year unopened. Once opened, keep the jar refrigerated and use within a few weeks. Reheat or serve cold as desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Why is jam sugar used instead of regular sugar?
Jam sugar contains added pectin, which helps the jam set properly without needing extra pectin or extended cooking times. It’s especially useful for fruits low in natural pectin, like strawberries.
How do I know when the jam is ready?
Use the cold saucer test: drop a small amount of hot jam onto a chilled plate, cool slightly, then push it with your finger. If the surface wrinkles and stays separated, the jam has set and is ready to jar.
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Really Fruity Strawberry Jam Recipe
- Total Time: 24 hrs 30 mins
- Yield: Approximately 4 to 5 jars (about 1.5 liters) 1x
Description
This really fruity strawberry jam recipe captures the natural sweetness of ripe strawberries combined with jam sugar and lemon juice for a perfectly set preserve. The method involves macerating the fruit with sugar overnight, then boiling to the perfect set, resulting in a luscious, spreadable jam ideal for toast, desserts, or gifts.
Ingredients
Ingredients
- 1¼ kg firm, ripe strawberries, hulled and large ones halved
- 1 kg pack jam sugar (sugar with added pectin)
- Juice of 1 lemon
- Knob of unsalted butter (optional)
Instructions
- Macerate the Fruit: Layer the strawberries and sugar in a large bowl, finishing with a layer of sugar on top. Cover the bowl and leave it to sit for 24 hours. This allows the sugar to draw out the natural juices from the strawberries, creating a syrupy mixture.
- Check the Juice: After 24 hours, check that the fruit has released its juices. If not, stir gently and leave for a few more hours until a syrup forms.
- Heat the Mixture: Tip the strawberry and syrup mixture into a preserving pan or a large pan with wide, sloping sides. Warm it gently over medium heat to dissolve any remaining sugar, stirring frequently to prevent sticking.
- Bring to the Boil: Once the sugar is fully dissolved, bring the mixture to a rolling boil, stirring often to avoid burning and to evenly cook the jam.
- Add Lemon Juice and Boil Hard: Pour in the fresh lemon juice and return the mixture to a hard boil. Boil vigorously for 10 minutes, stirring occasionally. If scum forms on the surface, add the knob of unsalted butter to help clear it.
- Test for Setting Point: Remove the pan from heat. Place a small spoonful of the jam onto a chilled saucer taken from the freezer earlier. Let it cool for a minute, then push your finger through the jam. When the jam wrinkles and parts, the setting point is reached.
- Cool and Jar the Jam: Allow the jam to cool for about 30 minutes in the pan. Then transfer the jam into sterilised jars. Let the jars cool completely before sealing and labeling them.
- Storage: Store unopened jars in a cool, dark place. After opening, keep the jam refrigerated and consume within one year for best quality.
Notes
- Use jam sugar with added pectin for easier setting.
- Chilling saucers in the freezer helps with testing the jam’s set.
- Adding a knob of unsalted butter reduces surface scum during boiling.
- Sterilise jars thoroughly to ensure safe preservation.
- Jam can be gifted with printable preserve labels for a personal touch.
- Prep Time: 24 hrs 15 mins
- Cook Time: 15 mins
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: strawberry jam, homemade jam, preserves, fruity jam, jam sugar, pectin jam, stovetop jam, easy jam recipe
