Spiced Strawberry and Ginger Jam

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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This jam is a personal favourite. It’s great on cheddar cheese scones, spread thinly over cold smoked ham, or on wholemeal toast with goats’ cheese. Strawberries have a low level of pectin (the soluble carbohydrate that makes jam set) so you may want to add a pectin-based setting agent as extra insurance when you make this. These are available from supermarkets and come with instructions.


  • 1.5 kg (3 lb) strawberries, rinsed and hulled
  • 1.5 kg (3 lb) caster sugar
  • 150 g (5 oz) ginger, finely julienned
  • 2 red chillies, finely chopped (include seeds)
  • ½ lemon, sliced into 4 pieces
  • 3 teaspoons ground allspice


Mix strawberries and sugar in a large bowl, cover with plastic wrap and refrigerate for 24 hours. Place in a saucepan and slowly bring to the boil with ginger, chillies, lemon and allspice. Boil 5 minutes, stirring well. Place back in the bowl and leave 48 hours in a cool place.

Re-boil for a further 20 minutes, stirring well. Check chat jam has set by placing a little on a saucer and allowing it to cool. Push your finger across the top — if the surface wrinkles, the jam is ready. Pour into sterilised jars, seal immediately and leave for 1 week before using.