Easy strawberry jam
Makes: About 1.25 litres
![Easy strawberry jam](/uploads/media/720x770/04/3944-jam-easy-1120.jpg?v=1-0)
Recipe photograph by Maja Smend
Easy strawberry jam
Makes: About 1.25 litres
See more recipes
Nutritional information (tsp)
Calories
17Kcal
Fat
0gr
Saturates
0gr
Carbs
4gr
Sugars
4gr
Fibre
0gr
Protein
0gr
Salt
0gr
![Ghillie James](/uploads/media/100x100/03/83-Ghillie_James_Bali_240.jpg?v=1-0)
Ghillie James
Ghillie James was food editor of Sainsbury's Magazine for five years and now writes freelance from her home in Singapore for a number of magazines including Delicious.
See more of Ghillie James’s recipes
![Ghillie James](/uploads/media/100x100/03/83-Ghillie_James_Bali_240.jpg?v=1-0)
Ghillie James
Ghillie James was food editor of Sainsbury's Magazine for five years and now writes freelance from her home in Singapore for a number of magazines including Delicious.
See more of Ghillie James’s recipes
Ingredients
- 1kg strawberries, not overripe, hulled and halved
- juice of 2 large lemons
- 1kg jam sugar
Step by step
- Put all the ingredients into a bowl and stir to combine. Leave the mixture to macerate for 2 hours, which will give the fruit time to release its juices.
- Transfer the mixture to a large saucepan or preserving pan and stir over a gentle heat for 10-15 minutes until the sugar has dissolved.
-
Increase the heat and bring to a rolling boil and continue to boil the jam for 8 minutes, or until it reaches setting point(see Kitchen Secret).TipUse the wrinkle test – put a spoonful of the hot jam on a cold saucer (that's been in the freezer for 15 minutes first), leave it for a minute, then push your finger into the jam. If it wrinkles, the jam is set.
- Leave the jam to cool for 20 minutes, then transfer to warm sterilised jars and seal with tight-fitting lids.