Strawberry jam
By: From: James Martin: Sweet
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Strawberry jam
- Prep time:
- 15 min, plus sterilizing jars
- Cook time:
- 15 min
- Serves:
- makes about 1kg
Delicious with thickly buttered fresh scones, James Martin's fruit-packed jam couldn't be easier to make
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Ingredients
- 600 g preserving sugar
- zest and juice of 1 lemons
- 1 kg strawberries, hulled and sliced in half if large
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. To sterilize jam jars, place them in a large saucepan and cover with cold water. Bring to the boil and simmer briskly for 10-15 minutes. Remove from the water with tongs and place upside down on a clean surface to dry.2. Put the sugar, lemon zest and juice in a preserving pan or large heavy-based saucepan. Heat slowly until the sugar has melted.
3. Add the strawberries and stir gently. Bring to the boil and cook for 3-4 minutes, or 10 minutes if you prefer a thicker jam.
4. Skim off any froth. Leave to cool slightly.
5. Spoon into sterile jars, seal and label.
Comments & Ratings
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Latest Comment
View all comments (10)I normally whizz half of strawberries in food processor for about five seconds. still quite lumpy an d either half or quarter the rest depending on size and apart from using fresh lemons I add lemon juice from a bottle (jif) but you have to stir all the time. Have had some good sets and also bad sets. Hope this helps.
Iram
Posted 15 Jul 2010 9:05 PM
This is too simplistic; you need to check set of jam at regular intervals by putting a spoon of it on a dish out of the freezer and is only a set if when pushing the jam with a finger nail it crinkles
deebdee
Posted 15 Jul 2010 4:50 PM
deebdee
Posted 15 Jul 2010 4:47 PM
could not get a good set, and the jam burns when boiled? or does one keep stiring?
JeannieK43287
Posted 24 Jun 2010 9:57 AM
Good recipe but needed much more boiling to get a firmer jam, the sugar should be with added pectin.
Sylvia167
Posted 24 Jul 2009 7:10 PM
Was a bit thin, i added more sugar and cooked for longer at the 2nd attempt
Katie T
Posted 10 Jul 2009 7:45 PM
I am an old hand at making this jam and looking at the ratio of the sugar to the fruit, I am quite sure that it is just toooo sweet!
Anonymous Posted 29 Jun 2009 11:16 AM
A very simple recipe
timmer2
Posted 27 Jun 2009 3:55 AM
I tried this but the jam is too runny for my liking.
Anonymous Posted 21 Jun 2009 8:57 PM
This receipe is very easy to do but only bother if you like your jam like liquid.
Riley3
Posted 25 Aug 2008 6:12 PM
This recipe is classed as easy
Avg User rating
2.84 / 5 (56 votes cast)
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