Strawberry Jam
If you find yourself confronted with cheap strawberries, take the opportunity to make strawberry jam. This recipe doesn’t require pectin, but is guaranteed to set if you get the jam to the right temperature.
  Serving: 15 g (1 tbsp)       Print   FavoriteLoading Add to My Favourites
  • 2 kg (4 lb) fresh strawberries
  • 1.5 kg (3 lb) plain white sugar
  • Juice of 1 lemon
  1. Wash, drain and hull the strawberries. Discard any over-ripe fruit. Cut the remaining strawberries into quarters.
  2. Place the strawberries in a large stainless steel pan with the lemon juice. Heat slowly with stirring to boiling point and simmer gently for 45 minutes.
  3. Add in the sugar, mix and bring to the boil.
  4. Boil gently until the jam reaches a temperature of 104°C (about an hour, or see Tip below).
  5. Once you are happy that the jam will set, pour it into sterilised jars and seal.
Titli's Tips
If you don’t have a candy or confectioner’s thermometer, you can check if the jam will set by using the plate test. Place a plate or saucer in the ‘fridge to cool. Remove the plate from the ‘fridge and spread a teaspoon of jam on the plate. Leave for 2 minutes. Turn the plate on it’s side… If it starts to run, continue to boil the jam and re-test after 10 minutes.

This jam recipe doesn’t rely on pectin to set the jam, but it is quite a sweet jam.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 48 2%
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Unsaturated Fat 0.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 12.4g 4%
Dietary Fibre 0.3g 1%
Sugars 12.0g
Protein 0.1g 0%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.