Strawberry Jam

I make this jam when strawberries are cheap, and usually small and not overly ripe.  You can easily upscale the recipie just using the same proportions of equal weight jam and sugar.  In fact, this recipie works for any kind of soft fruit jam (e.g. not a marmalade).

Make sure you sterilise the jars first, I usually put them through the dishwasher (including lids) at its highest temperature the day before, then warm them in the oven at its lowest while making the jam.


I usually make only this amount, and then make some other jam for variety.  4 punnets makes me 5 of those skinny bottles of jam. Plenty for this family.

For more tips check out this link to the ABC : http://www.abc.net.au/gardening/stories/s3750221.htm

Strawberry Jam

Rating : Moderate

1kg - (4 punnets) of strawberries
1kg white sugar
1 lemon.

Take the stalks off the strawberries, if they are very large, cut them to a smaller size.  Put into a large heavy pan with the juice of 1/2 a lemon.  If you think it needs a little water, add only 1/4 cup of water.   Slowly bring to the boil.  Boil the fruit until it passes the following pectin test:

Pectin test:

In a small glass place 1tablespoon of mentholated spirits (yes!). Then place a small teaspoon of the jam mixture into the spirits and let it cool. It is at the right stage when it balls up into a jelly. This means the pectin is right and the jam will set correctly. You can add a little more lemon juice if it is not working well. If it just will not set you can add a little jam setter pectin that is available from most supermarkets.

Once the correct pectin is reached, add the sugar and stir until it is dissolved.  You can tell the jam is completely ready once it is reduced and 'blobs' off the spoon.

Pour the jam (careful it is hot!) into the warm jars, right to the top.  Cover with a piece of celephane and leave to cool completely - overnight.  Then put the lid on once it is cold.

Store in cool dry place.

Enjoy.