Learn to make homemade strawberry jam! Get our easy recipe, learn to prepare delicious variations and download our free printable label to create a cute food gift! We use jam sugar to make the cooking process easier and share plenty of tips to create perfect preserves. Enjoy this jam with our best ever scones and clotted cream, use it as a filling for cakes and sponge rolls, or stir a spoonful into fresh fruit salad. Because of its long shelf life, strawberry jam is also a great make-ahead gift. Read on to find out more about delicious flavour variations and don’t forget to download the free recipe and printable labels.
Cook with us and watch the video tutorial to see how we prepare homemade strawberry jam!
Tips for making homemade strawberry jam
Before you get cracking, read our tips so your jam making endeavour will be successful!
1) What strawberries should I use?
It’s best to use fresh strawberries that aren’t too ripe. Frozen strawberries won’t produce a strong flavour comparable to fresh ones.
2) What is jam sugar and why is it used?
Jam sugar (e.g. from Silver Spoon, Tate & Lyle) is granulated sugar that has pectin added to ensure fruit preserves set properly. The cooking time may vary depending on what brand of jam sugar you use, so check the manufacturer’s recommendations. If you don’t have access to jam sugar mix granulated sugar with pectin powder (e.g. from Ball, Special Ingedients, Sure-Jell) or liquid pectin (e.g. from Certo) according to the manufacturer’s instructions.
3) Only work with clean sterilised tools
All tools needed to cook jam must be clean, including jars, cooking spoons and ladle, towels and your hands. You can sterilise the tools with hot water or in a dishwasher turned to the hottest setting.
4) Why are jams processed?
Pre-sterilising the jars and processing jams in boiling water considerably extends their shelf life and minimises the risk of mould spoilage and bacteria. Processing homemade jams and jellies is more common in the US than the UK, but it is a good practise at any rate.
Homemade Strawberry Jam Recipe
When cooking jam, it’s important to use exact measurements. We therefore recommend to use a kitchen scale instead of measuring cups.
Prep Time: 30 min
Marinade: 8 hrs (optional)
Cooking Time: 10 to 15 min
Processing Time: 20 min
Cooling Time: 7 hours or overnight
Yields: 5 x 200ml (7 oz) jars
- 1 kg (approx. 3 pints / 6 cups quartered) fresh strawberries (not overripe)
- 1 kg(5 cups) jam sugar (see tip for alternatives)
- freshly squeezed juice of 1 lemon
- 20g (1 tbsp) butter
- 5 to 6 jam/preserve jars with lids
- printable labels (see below)
- cutting board
- paring knife
- citrus press
- large mixing bowl with a lid or cling film (saran/plastic wrap)
- tall saucepan
- wooden cooking spoon
- oven mitt
- jam funnel
- kitchen towel or paper towels
- baking tray
1) Prep the strawberries
Wash the strawberries in a colander and gently dab them dry with a kitchen towel. To hull the strawberries, cut off the top leaves with a paring knife. Remove any soft or brown spots. Depending on their size, cut larger berries in halves or quarters.
2) Marinade the berries
Alternate layers of strawberries and jam sugar in a large bowl and add the lemon juice. Cover with a lid or cling film and put in the fridge for several hours or overnight. This helps to dissolve the sugar and boost the flavour of the fruits.
Shortcut: If you prefer to cook the jam right away, add the strawberries and lemon juice to a saucepan and cook over medium-high heat for 2 to 3 minutes until the berries start to break down. Then add the sugar and continue as described in the next steps.
3) Prep spoon & saucers
Put a few teaspoons and saucers into the freezer. We need these later to check the setting point of the jam.
4) Sterilise the jars
Wash the jars and lids in soapy water and rinse well. To dry, lay the jars and lids on a baking tray and sterilise them in the oven at 100°C (225° F / gas mark 4) for 15 minutes.
5) Cook the jam
Pour the strawberry-sugar-mixture into a tall saucepan and bring to a rolling boil. Once the jam starts bubbling, cook for 4 to 5 minutes, or according to instructions of the manufacturer of the jam sugar, and stir constantly. If any sugar remains on the side of the pot, brush it back with a wet pastry brush.
Tip: Wear oven mitts to protect your hand from hot steam and splashes.
6) Test the jam
To test if the jam is done cooking, drop a small amount on a cold saucer and allow to cool for a couple of minutes. If the jam forms a skin, that wrinkles when you run your finger trough, it’s perfect. If the jam still appears to be very runny, cook for another 2 minutes and repeat the test.
Tip: A shorter cooking time will result in a softer jam (4 min), cooking the jam longer will make it firmer (6 min +).
7) Add butter
Stir a knob of butter into the jam. This helps to dissolve the foam and to enhance the flavour. Skim and discard any excess foam with a spoon.
8) Jar the jam
After taking the jam of the heat, let it sit for 15 minutes so the fruits will be evenly distributed in the jars. Using a jam funnel, ladle the jam into the sterilised jars, filling 1 cm, which is 0.5 inch, below the rim. Clean the rim with a wet paper towel and screw on the lid.
9) Process the jam
To minimise the risk of bacteria, sterilise the canned jam by processing the jars in boiling water for 20 minutes.
10) Label the jam
After the jars have cooled for several hours, label them and make a note on the label indicating when the jam was prepared.
Put a twist on the classic
The fruity-sweet taste of strawberries is a good starting point to create interesting flavour combinations. These variations are prepared in the exact same way as shown before. Simply adjust the quantity of the strawberries of the basic recipe and add the following ingredients. Here are our five favourites:
1) Strawberry & Champagne
To create this British classic, use 600 g fresh strawberries and 350 ml (1 1/2 cups) champagne.
2) Strawberry & Vanilla
Use 1 kg fresh strawberries and add the scrapes of 2 fresh vanilla beans or 1 tsp vanilla bean paste.
3) Strawberry & Rhubarb
Omit the lemon juice, and prepare the jam with 500g of each fresh strawberries and chopped rhubarb.
4) Strawberry & Rose Water
Create the jam with 1 kg fresh strawberries and 6 tbsp rose water.
5) Strawberry & Raspberry
Cook the jam with 500 g of each fresh strawberries and raspberries.
Leave us a comment and let us know what your tastiest flavour combo is.
Shelf life & storage of homemade strawberry jam
Unopened, processed jars last for a year in a cool, dark place. Opened jam can be kept in the fridge for up to a month. Discard the jam if you find any signs of spoilage such as mould or fermentation.
Free Printable Recipe & Label
Click on the button to download your free mini eBook. Included are the recipe for homemade strawberry jam and a free printable printable label.
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