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Strawberry Jam

Beardog White

For Snack / Other


Published on

15 minutes to prepare and 30 minutes to cook

Serves lots of people


Making jam is easy and satisfying.


You will need about 3lbs of strawberries
and the same of sugar
and the juice of half a lemon.

That's it...3 simple ingredients.


Wash the strawberries and hull them (that's taking the green stem of the top) and mash a few of them. Warm the sugar in a bowl in a low oven about 120 Celsius, 250 Fahrenheit or Gas Mark 1/2.
If I'm in a rush, I tend to miss this step out, it doesn't seem to harm the process or the end result.
Put the mashed and whole strawberries in a big preserving pan with the lemon juice and bring to a gentle simmer. Then add the warmed sugar and let it all slowly dissolve over a really gentle heat. Then let the jam boil rapidly for about 10 to 15 minutes or until setting point is reached.
If you get scum on top skim it off and add a small knob of butter.
Remove from heat. Leave to stand for a few moments, then stir until the strawberries are well distributed throughout the jam.
Pour into warmed, *sterilized jars, seal immediately, label and date, sit back and feel like a true domestic goddess.
(It is a fleeting but wonderful feeling).


1. To sterilize jars wash thoroughly by hand in hot soapy water, rinse well. Or for ease, put them through the dishwasher. Place the jars in a low heat oven about 120c, 250f or gas mark 1/2 for at least an hour prior to use and let them dry.

2. Seal jams with a circle of wax paper and a screw top lid. Store your jams in a cool dark place for up to a year, but depending on your family they won't last that long!!


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