Description
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.
Ingredients
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Fresh Strawberries (1kg / 2.2 lbs, hulled and halved if large) – Choose ripe, fragrant berries.
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Granulated Sugar (1kg / 2.2 lbs) – Helps the jam set and sweeten naturally.
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Lemon Juice (2 tbsp, fresh) – Balances the sweetness and helps with setting.
Instructions
Step 1: Prepare the Strawberries
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Wash and hull the strawberries, cutting large ones in half.
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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
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Stir in the sugar and lemon juice.
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Let the mixture sit for 15–30 minutes to help the sugar dissolve slightly and draw out more juice.
Step 3: Cook the Jam
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Place the pan over low heat, stirring gently until all the sugar has dissolved (do not boil yet).
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Once the sugar is dissolved, increase the heat and bring the mixture to a rolling boil.
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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:
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Place a small plate in the freezer.
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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.
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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
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Remove the jam from the heat and skim off any foam from the surface.
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Let the jam sit for 5 minutes to allow the fruit to settle.
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Carefully ladle the jam into warm, sterilized jars, leaving a small gap at the top.
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Wipe the rims, seal with lids, and allow to cool at room temperature.
Step 5: Store and Enjoy
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Once cool, store the jars in a cool, dry place.
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Refrigerate after opening and consume within a few weeks.