Strawberry jam is a staple of the store cupboard. Most people eat it with toast, but perhaps you have a more interesting use for it? You can use this easy recipe to make raspberry jam too.

Preparation time: 20 minutes

Cooking time:  30 minutes

Makes about 4.5 kg

Ingredients

  • 3.2 kg strawberries, small and firm if possible, stems removed, unwashed
  • Juice of 2 lemons
  • 2.7 kg granulated sugar

Recipe method

1. Put the strawberries and lemon juice in a preserving pan or large, heavy-based stainless steel saucepan. Heat gently until the juices start to run, then use a potato masher to mash into the required texture, keeping some of the strawberries whole if you like. Continue cooking and stirring often until the mixture is reduced to a thick slush.

2. Add the sugar to the saucepan and stir continuously over a low heat until completely dissolved. Bring the mixture to the boil and boil steadily for 8–10 minutes, stirring frequently, until the setting point is reached (105°C on a sugar thermometer).

3. Ladle the jam into warm, sterilised jars, then cover and seal. When cold, label, then store in a cool dark place. Use within 1 year of making. Once opened, store in the fridge and use within 1 month.

Try something different…

To make raspberry jam, use 2.7 kg fresh or frozen raspberries and 2.7 kg granulated sugar. Omit the lemon juice. Make as directed, but start testing for the setting point after 5 minutes.

Related Posts