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
Scale
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
