Strawberry Jam

Sometimes there’s nothing tastier than a slice of toast with homemade strawberry jam, packed with fresh fruit. Here is a straight forward recipe to make your own.

Strawberry Jam
Recipe type: Jams & Jellies
  • 1 kg hulled strawberry
  • 750g jam sugar (CSR Jam Setting Sugar®) (see Note 1)
  • juice of 1 lemon
  1. Prepare the strawberries by wiping them with a piece of damp kitchen paper.(see Note 2) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large strawberries in half.
  2. Put the wiped and hulled strawberries into a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. (see Note 3)
  3. Before starting the jam, put 2 saucers into the freezer.
  4. Place the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
  5. When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (see Note 4)
  6. Boil hard for 5-10 minutes until the jam has reached 105°C on a preserving thermometer, then turn off the heat. (see Note 5)
  7. Use a spoon to skim off any scum that has risen to the surface and discard. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.
  8. Leave the jam to settle for 15 minutes – this will ensure that the fruit stays suspended in the mixture and doesn't all float to the top of the jam jar. Meanwhile, sterilise your jars.
  9. Ladle into warm jars, filling to just below the rim. (see Note 6) Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane jar top and elastic band. Label the jars (include the date).
1. Wiping the strawberries rather than washing them ensures the fruit doesn't absorb lots of water – too much water and the jam won't set easily.

2. Leaving the strawberries for a 12 hour period helps the sugar to dissolve and ensures the fruit doesn't disintegrate too much and helps to keep the vibrant colour.

3. The sugar must be completely dissolved before increasing the heat otherwise it will be difficult for the jam to set, and it may retain crystallised lumps of sugar.

4. If you don't have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 seconds, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 minutes more, then turn off the heat and do the wrinkle test again. Repeat until ready.

5. CSR Jam Setting Sugar® is a special blend of all natural ingredients (cane sugar, apple pectin and citric acid) which works with the pectin found in fruits and vegetables to achieve a faster set making it perfect for traditional fruit jams as well as delicious jellies, marmalade, pastes and chutneys.

6. Place dry washed jars and lids into preheated oven at 120°C conventional (100°C fan-forced) for 30 minutes, or simply put through the dishwasher rinse cycle. Jars should be warm when jam or chutney is decanted into them.

7. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.

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