※ Strawberry Jam


Serves: 150

  • 3.2 kg strawberries, small and firm if possible, stems removed, unwashed
  • juice of 2 lemons
  • 2.7 kg granulated sugar


Prep: 20 minutes | Cook: 30 minutes

Put the strawberries and lemon juice in a preserving pan or large, heavy-based stainless steel saucepan. Heat gently until the juices start to run, then use a potato masher to mash into the required texture, keeping some of the strawberries whole if you like. Continue cooking and stirring often until the mixture is reduced to a thick slush.

Add the sugar to the saucepan and stir continuously over a low heat until completely dissolved. Bring the mixture to the boil and boil steadily for 15–20 minutes, stirring frequently, until the setting point is reached (105°C on a sugar thermometer).

Ladle the jam into warm, sterilised jars, then cover and seal. When cold, label, then store in a cool dark place. Use within 1 year of making. Once opened, store in the fridge and use within 1 month.

Jam recipe previously blogged hereThis different version was used as I had a lot more fruit to use up. 


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