• 900 g firm strawberries
  • 1 kg jam sugar
  • juice of ½ lemon


  1. 1

    Cut the stalks from the strawberries and cut the fruit into chunks. Place in a large saucepan with the lemon juice and cook over a medium heat for a few minutes. Pour in the jam sugar and stir over a low heat until the sugar has completely dissolved.

  2. 2

    Bring the fruit up to boiling point and then as soon as the jam starts to boil, leave to boil rapidly for 6 minutes. Test for the setting point: spoon a little jam onto a chilled saucer and chill for five minutes. Then, push your finger over the chilled jam – if the jam wrinkles up, it has reached the setting point. If not, boil again for a few minutes and re-test.

  3. 3

    Remove the pan from the heat. Using a large spoon remove any of the froth from the surface of the jam, then allow the jam to cool for 15 minutes.

  4. 4

    Meanwhile, wash the jam jars in hot soapy water and dry off in a hot oven to sterilise. Spoon the jam into the jars and top with a waxed paper disc. Seal and store until ready to enjoy. Once opened, store in the fridge.

Nutritional Details

Each serving provides
  • Energy 67kj 16kcal <1%
  • Fat 0.1g <1%
  • Saturates 0.0g 0%
  • Sugars 3.7g 4%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 339kj/81kcal

Each serving provides

3.7g carbohydrate 0.3g fibre 0.1g protein

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