Strawberry Jam recipes

Some strawberry jam recipes.

Jam is easy to make as long as you have a large saucepan and make it in small quantities. Always boil rapidly until a setting point is reached. You can use a jam thermometer or check for a set by pulling the pan off the heat and spooning a small amount onto a cold plate. Put into the fridge for a minute and then push it to see if it wrinkles.

Always use freshly picked fruit or some you have frozen. Add lemon juice to the fruit or use commercial pectin such as Certo, which is readily available in supermarkets.

Easy Microwave Jam

Ingredients – Makes: 4 jars

  • 700g strawberries
  • 1kg jam sugar

Method

  1. Place 700g of strawberries or any soft berry in microwave for 7 minutes on high.

  2. Take out of microwave and mash fruit with potato masher. Add sugar and stir.

  3. Place back in microwave for 14 minutes on high. Leave to cool and then spoon into sterilized glass jars. Use very large bowl and stir after 5 mins. Check several times as on your microwave may not need 14 mins.

Easy Strawberry Jam

Ingredients

  • 500g crushed fresh hulled strawberries

  • 700g caster sugar
  • 1 x (13g) sachet pectin
  • 180ml water

Method

  1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to the boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
  2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Rhubarb and Strawberry Jam

Ingredients

  • 1kg hulled strawberries

  • 500g rhubarb

  • 11/2kgs cane sugar

  • juice of 1 lemon

Method

  1. Chop rhubarb into small pieces,add a very small amount of water and cook over a low heat until soft and mushy. Add strawberries – chop if large – add lemon juice and cook gently until soft. Add sugar , stir until dissolved and then bring to a rolling boil. This jam sets quite quickly so check for setting after 5 mins. Pull the pan off the heat and spoon a small amount onto a cold plate, put into the fridge for a minute and then push it to see if it wrinkles.
  2. When jam has reached setting point pull off the heat leave for a minute or two, remove any scum stir well and then pour into warmed jars. Seal immediately. Jam should keep for at least a year.

Traditional strawberry jam

Ingredients

  • 900g (2lbs) hulled and chopped strawberries
  • 900g (2lbs) cane sugar
  • juice of 1 lemon

Method

  1. Use a large pan that has been lightly greased. Put the fruit and lemon juice into the pan and cook gently until the fruit has softened. Add the sugar, stir until completely dissolved and then bring to a rolling boil. Check for a set after 5 mins though jam may take up to 15 mins to reach the right consistency depending on the juiciness of the berries. To check for a set pull the pan off the heat and spoon a small amount onto a cold plate, put into the fridge for a minute and then push it to see if it wrinkles.
  2. When jam has reached setting point leave for a minute or two, remove any scum and then pour into warmed jars, seal immediately. Jam should keep for at least a year

Jam can also be made from frozen berries.