Strawberry Jam Recipe
This is a classic jam recipe and strawberry jam is traditionally a jam made during the summer, a time when strawberries are plentiful and in perfect ripe.
Strawberry jam is perfect for outdoor summer breakfasts, this jam is beautiful in colour and the taste is divine. Also have a look at our microwave strawberry jam recipe.
Preparation time is approximately 30 minutes and this jam recipe makes around 2 litres (8 cups) of jam.
Ingredients
- 3 kilograms (12 cups) of strawberries, washed, hulled and halved
- 3 kilograms (12 cups) of white sugar
- Juice from 1/2 a lemon
Directions
Wash and sterilise jam glass jars and lids. Sterilise the jam jars and lids by washing them in hot soapy water and rinse well. Place jam jars and lids in a saucepan and cover with water. Bring to the boil and boil for about 10 minutes. Then put the jam jars and lids on to a baking tray lined with baking paper or newspaper. Place in an oven preheated to 100°C (212°F) for 12-15 minutes or until dry. This procedure will sterilise the jars and keep your jam fresh for longer.
Place the strawberries in a saucepan add the white sugar and stir through. Leave in the saucepan for abut 1-2 hours while the sugar softens the strawberries. Add the lemon juice then cook the mixture over medium heat, stir it constantly, until strawberries are soft.
Remove 1/3 of fruit. Set aside. Cook remaining mixture until fruit is mostly dissolved and jam coats the back of a spoon. Divide reserved fruit between the jars then fill with jam.
Spoon the hot jam into the warm clean jars, seal immediately and turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store jars in a cool, dark place away from direct sunlight until ready to use. Give the jam at least 3 hours to set and then enjoy your tasty jam on a toast. Once the jar is opened, store in the fridge for up to 6 weeks.