A silky, glossy homemade strawberry jam with just three ingredients. No pectin needed — just strawberries, sugar, and lemon. Perfect for spreading, gifting, or dolloping onto everything.
INGREDIENTS
• 1000 grams fresh strawberries, hulled and halved
• 700 grams jam sugar (or granulated sugar)
• 2 lemons, juiced
STEPS
1. Prep: Put two small plates in the freezer. Sterilise your jars (see notes).
2. Soften the strawberries: Add 1000 grams fresh strawberries, hulled and halved to a large, wide heavy-bottomed saucepan. Cook over medium heat for about 5 minutes, gently crushing the berries with the back of a spoon until they begin to break down and release their juices.
3. Dissolve the sugar: Add 700 grams jam sugar (or granulated sugar) and 2 lemons, juiced. Stir over low heat until every grain of sugar has fully dissolved — do not let it boil at this stage. This should take about 5 minutes.
4. Boil to setting point: Once the sugar is dissolved, bring the jam to a full rolling boil. Boil hard for 10–15 minutes, stirring occasionally and skimming off any pink foam from the surface.
5. Test for set: Drop a little jam onto one of your frozen plates. Wait 30 seconds, then push it with your finger. If it wrinkles, the jam is set. If not, boil for a further 2–3 minutes and test again.
6. Jar up: Remove from heat and leave to stand for 10 minutes (this helps distribute the fruit evenly). Pour into warm sterilised jars and seal immediately. Leave to cool completely before labelling.
NOTES
Place two small plates in the freezer before you start — you’ll use these to test if the jam has reached setting point. To test: drop a small spoonful onto a cold plate, leave for 30 seconds, then push it with your finger. If it wrinkles, it’s ready. This recipe makes approximately 3–4 standard jam jars. Sterilise jars by washing them in hot soapy water, rinsing well, then placing in a 120°C oven for 15 minutes. Fill while both jam and jars are hot.