Our Favourite Strawberry Jam Recipe
If you're searching for the best strawberry jam recipe, look no further! Nothing beats the sweet, summery taste of homemade strawberry jam, especially when it’s made with British strawberries in peak season.
Whether you’re spreading it on toast, layering it in a Victoria sponge, or gifting it in one of our jars, this easy strawberry jam recipe will become a firm favourite in your kitchen.
Ingredients:
· 1kg of fresh British strawberries
· 1kg of granulated sugar
· Juice of 1 lemon
Equipment:
· Large heavy-based saucepan or jam pan
· Wooden spoon
· Sterilised jam jars with lids
· Funnel (optional but helpful)
· Jam thermometer or cold plate for testing
Method:
1. Prep your strawberries
Wash and hull the strawberries. Cut any large ones in half. Place them in your pan with the lemon juice.
2. Add the sugar
Pour the sugar over the strawberries and let them sit for 15–30 minutes. This helps the fruit release its juice.
3. Bring to the boil
Gently heat the mixture, stirring until the sugar dissolves. Once dissolved, bring to a rolling boil for 10–15 minutes. Skim off any foam that forms.
4. Test for setting point
Use a jam thermometer (set point: 105°C) or the cold plate test – drop a bit of jam on a chilled plate, wait 30 seconds, then push it with your finger. If it wrinkles, it’s ready.
5. Pot and Seal
Carefully ladle the hot jam into sterilised jars, seal immediately with the lid, and leave to cool. Label with the date.
Our top tips for perfect jam every time:
· Sterilise your jars: Wash in hot soapy water and dry in a warm oven (140°C fan) for 15 mins.
· Don’t over-boil: Overcooking can lead to stiff jam and muted flavours.
· Use lemon juice: It helps the jam set and balances the sweetness.
· To store: Store in a cool, dark place for up to 1 year. Once opened, keep refrigerated and consume within 4 weeks.
Do you have any favourite preserve recipes?