Emma MacDonald

The Best Strawberry Jam

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Preparation info
  • Makes about:

    1.7 kg

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
The Art of Preserving

By Emma MacDonald

Published 2021

  • About

The flavour of summer, packed into a jar. Strawberries lack pectin, which means this jam needs jam sugar to set. Serve spread on scones with clotted cream or crème fraîche, use to sandwich a Victoria sponge cake or indulge in a spoonful straight from the jar.

Ingredients

  • 1 kg/2 lb 4 oz small strawberries, or large strawberries, halved
  • juice of

Method

  1. Put the strawberries and lemon juice in a preserving pan and slowly raise the heat until the juices start to run. Simmer gently for 5 minutes to allow the strawberries to soften slightly.
  2. Add the granulated and jam sugar to the pan and stir until completely dissolved. Bring to the boil and boil rapidly for 6–8 minutes until setting point is reached. Test for a