Easy Strawberry Jam


A small batch using just three ingredients, with no added pectin.


Makes: approximately 350 ml

Prep: 10 minutes

Cook: 20–30 minutes


Ingredients

  • 500 g strawberries, hulled and roughly chopped
  • 300 g white sugar
  • 30 ml lemon juice

Method

  1. Put a small plate in the freezer to use for testing the jam.
  2. Add the strawberries, sugar and lemon juice to a large, wide saucepan. Stir over low heat until the sugar dissolves and the strawberries release their juices.
  3. Mash the strawberries lightly with a potato masher, leaving some pieces if you like chunky jam.
  4. Bring to a steady, bubbling boil. Cook uncovered for 15–25 minutes, stirring regularly and more often as it thickens.
  5. Spoon a little jam onto the cold plate. Wait 30 seconds, then push it with your finger. If the surface wrinkles slightly and the jam moves slowly, it’s ready. If it’s still runny, cook for another 3–5 minutes and test again.
  6. Take off the heat and skim off any foam. Let it stand for 5 minutes, then spoon into clean, heatproof jars. Allow to cool, cover and refrigerate.


Storage: Keep in the fridge and use within 2 weeks, or freeze in suitable containers for up to 3 months, leaving room for expansion.

Tip: The jam will thicken as it cools, so don’t worry if it looks a little loose while hot.