Quick strawberry jam
- July 2010
- for lots of people
- Takes 15 min to make, 15-20 min to cook, plus overnight macerating and cooling
Got a glut of strawberries, or been a bit grab-happy at the PYO? Here’s a quick strawberry jam recipe that should last up to six months.
And once you’ve made it, why not use it up in our classic jam tarts?
- 7.7g (7.2g sugar)
- 1.8kg small whole strawberries, hulled
- Juice of 3 lemons
- 1.8kg jam sugar
- 15g butter
- Put the strawberries, lemon juice and sugar into a large bowl and mix together gently. Cover with a tea towel and leave somewhere cool (not the fridge) overnight.
- Next day, put 2 saucers in the freezer and sterilise 8 jam jars (see tips). Transfer the mixture to a large, deep pan (at least 4.5 litres) and heat gently, stirring often, until the sugar has dissolved.
- Stir in the butter and bring to the boil. Boil rapidly for 8 minutes, then remove from the heat and check if the jam has reached setting point: spoon a little onto one of the saucers and after 2 minutes, push your finger through. If it wrinkles into a peak, it’s ready. If not, boil for 2-3 minutes more, then re-test.
- Remove from the heat, skim off any scum and leave to cool for 15 minutes until the fruit stays suspended in the jam after you’ve stirred it. Ladle into warm, sterilised jars and cover with waxed discs and lids. The jam will keep in a cool, dry place for up to 6 months.
To sterilise jam jars preheat the oven to 150°C/fan130°C/gas 2. Wash your jars and lids in hot soapy water, rinse well, then leave to drain briefly. Put the jars upside down into the warm oven and leave for at least 15 minutes before using.
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