Strawberry Jam.

recipe name

November 5th, 2010

Strawberry jam is an excellent way to learn to make jam and if goes horribly wrong you will always have strawberry sauce for ice cream and milkshakes.


  • 1 250 gram punnet of strawberries
  • 3/4 cup white sugar
  • 1 1/2 teaspoons of jam setting agent (find it in the baking aisle - it will contain pectin and citric acid)


Heat the oven to 180C / 350F.

Put a saucer in the freezer – this is to use to test the jam. Wash the jar that the jam is going to be stored in. If you want the jam to keep for more than a month the lid needs to be boiled for a few minutes.

Put the sugar on a tray in the oven to heat through.

Roughly chop the strawberries and add them saucepan. Mash the strawberries and heat to boiling. Remove the sugar from the oven and add to the strawberries. Turn the oven off, then put the jam jar in the hot oven to sterilize.

Boil the strawberries for five minutes then add the jam setter. Boil for another five minutes, stirring regularly.

To test if the jam is going to set get the saucer from the freezer, put a spoon of jam on it and return to the freezer for two minutes. After the two minutes if you can run your finger through the jam and it doesn’t run back together then it is ready.

If it isn’t ready boil the jam for another five minutes and test again. If it isn’t ready now add another teaspoon of the jam setting agent and boil for another five minutes. Repeat until the jam is jammy.

Pour the jam into the bottle and close.