Mary Berry Strawberry Jam Recipe

Mary Berry’s Strawberry Jam is a simple and traditional recipe that delivers bright, sweet, and fruity flavors with minimal ingredients. Perfect for spreading on toast, scones, or filling cakes, this homemade jam is a pantry essential. Using just fresh strawberries, sugar, and lemon juice, it’s easy to make and packed with natural sweetness—no pectin needed.

What is Mary Berry’s Strawberry Jam?

Mary Berry’s strawberry jam is a classic preserve made by gently simmering strawberries with sugar and lemon juice until thick and glossy. It’s a traditional British jam recipe with a soft set and vibrant berry flavor, ideal for those who love homemade spreads.

Other Popular Recipes

• Mary Berry Simnel Cake
• Jamie Oliver Chilli Jam
• Mary Berry’s Gooseberry Jam

Why You Should Try This Recipe

• Uses Just Three Ingredients – Strawberries, sugar, and lemon juice.
• No Pectin Required – Naturally sets using the fruit’s own pectin.
• Rich Strawberry Flavor – Bursting with freshness.
• Easy to Prepare – Minimal steps and simple techniques.
• Perfect for Cakes and Scones – Classic pairing with cream teas.

Ingredients Needed to Make Mary Berry’s Strawberry Jam

• Fresh Strawberries (1kg / 2.2 lbs, hulled and halved if large) – Choose ripe, fragrant berries.
• Granulated Sugar (1kg / 2.2 lbs) – Helps the jam set and sweeten naturally.
• Lemon Juice (2 tbsp, fresh) – Balances the sweetness and helps with setting.

Equipment Needed

• Large heavy-based saucepan or preserving pan
• Wooden spoon
• Potato masher (optional)
• Jam thermometer (optional, but helpful)
• Sterilized glass jars with lids
• Ladle and jam funnel (optional for clean pouring)

Instructions to Make Mary Berry’s Strawberry Jam

Step 1: Prepare the Strawberries

• Wash and hull the strawberries, cutting large ones in half.
• Place the strawberries in a large saucepan and gently mash a few with a potato masher to release juice.

Step 2: Add Sugar and Lemon Juice

• Stir in the sugar and lemon juice.
• Let the mixture sit for 15–30 minutes to help the sugar dissolve slightly and draw out more juice.

Step 3: Cook the Jam

• Place the pan over low heat, stirring gently until all the sugar has dissolved (do not boil yet).
• Once the sugar is dissolved, increase the heat and bring the mixture to a rolling boil.
• Boil rapidly for about 10–15 minutes, or until the jam reaches the setting point (105°C / 220°F) on a jam thermometer.

To test without a thermometer:

• Place a small plate in the freezer.
• After 10 minutes of boiling, spoon a little jam onto the cold plate. Let it sit for 30 seconds, then push it gently with your finger.
• If it wrinkles slightly, the jam is ready. If not, boil for another 2 minutes and test again.

Step 4: Skim and Jar the Jam

• Remove the jam from the heat and skim off any foam from the surface.
• Let the jam sit for 5 minutes to allow the fruit to settle.
• Carefully ladle the jam into warm, sterilized jars, leaving a small gap at the top.
• Wipe the rims, seal them with lids, and allow them to cool at room temperature.

Step 5: Store and Enjoy

• Once cool, store the jars in a cool, dry place.
• Refrigerate after opening and consume within a few weeks.

What Goes Well With Mary Berry Strawberry Jam

• Warm Scones and Clotted Cream – A classic cream tea delight.
• Victoria Sponge Cake – Spread between layers for a traditional treat.
• Butter Toast – Simple and delicious.
• Yogurt or Porridge – Adds sweetness and fruitiness.
• Pancakes or Crêpes – A perfect breakfast topping.

Expert Tips for the Best Strawberry Jam

• Use Ripe, Fresh Strawberries – Overripe berries may affect the set.
• Do Not Stir While Boiling – Let it boil undisturbed for a clearer jam.
• Test the Set Carefully – A soft set is classic for strawberry jam.
• Sterilize Jars Properly – Bake clean jars at 150°C (300°F) for 10 minutes or wash with hot soapy water and rinse well.

Easy Variations of Mary Berry’s Strawberry Jam

• Strawberry & Rhubarb Jam – Use half rhubarb for a tart twist.
• Vanilla Strawberry Jam – Add ½ tsp vanilla extract after boiling.
• Mint-Infused Jam – Add a sprig of mint during simmering, then remove before jarring.
• Chia Seed Strawberry Jam – Add chia seeds for a healthier, no-cook version.
• Strawberry & Lemon Zest Jam – Add zest along with the juice for a citrus lift.

Best Practices to Store Mary Berry’s Strawberry Jam

• Unopened – Store in a cool, dark place for up to 1 year.
• Opened – Keep refrigerated and use within 3–4 weeks.
• Label with Date – Helps you track freshness over time.

Nutrition Value (per tablespoon)

• Calories: 50
• Sugar: 12g
• Carbohydrates: 13g
• Fat: 0g
• Fiber: 0.5g

FAQs

How long does homemade strawberry jam last?

Homemade strawberry jam can last up to 1 year if unopened and stored in a cool, dark place. Once opened, it should be kept refrigerated and used within 3 to 4 weeks for best quality and freshness.

Why isn’t my strawberry jam setting properly?

If your jam hasn’t set, it may not have reached the proper setting temperature (105°C / 220°F). You can also test by placing a spoonful on a cold plate—if it wrinkles when pushed, it’s ready. If not, return to the heat and boil for a few more minutes.

Can I use frozen strawberries to make jam?

Yes, frozen strawberries work well for jam. Thaw them first and drain any excess water before cooking. Keep in mind that frozen fruit may contain more liquid, so cooking time may be slightly longer.

Do I need to add pectin to Mary Berry’s strawberry jam?

No, Mary Berry’s recipe does not require added pectin. Strawberries naturally contain pectin, and the addition of lemon juice helps achieve the desired set without commercial pectin.

Final Words

Mary Berry’s Strawberry Jam is a simple, timeless recipe that produces bright, sweet, and naturally fruity results. Whether you’re making it for cream tea, filling cakes, or gifting in jars, this homemade jam is a true kitchen staple. With just three ingredients and straightforward steps, it’s the perfect way to capture the taste of summer strawberries all year round.

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