Strawberry jam

By: James Martin From: James Martin: Sweet

On TV Tomorrow

  • 20:00 - The Roux Masterclass: Alain and Michel Roux Jr - Albert and Alain Roux
  • 20:30 - Rick Stein's Fruits of the Sea - Rick Stein's Fruits of the Sea (1): Ep 7
  • 21:00 - Choccywoccydoodah - Queen of Cakes
Printer friendly version Mobile version

This recipe is classed as easy

Avg User rating

2.84 / 5 (56 votes cast)

Rate & comment
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

Ingredients

  • 600 g preserving sugar
  • zest and juice of 1 lemons
  • 1 kg strawberries, hulled and sliced in half if large
Buy Ingredients at mySupermarket More information

How does this work?

Close

It'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

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Register

Forgotten your password?
Resend activation

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 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 deebdee  Posted 15 Jul 2010 4:50 PM
 


deebdee 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 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 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 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 Anonymous Posted 29 Jun 2009 11:16 AM
 

A very simple recipe

timmer2 timmer2 Posted 27 Jun 2009 3:55 AM
 

I tried this but the jam is too runny for my liking.

Anonymous 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 Riley3 Posted 25 Aug 2008 6:12 PM