Juicy Homemade Strawberry Jam

With beautiful flavours of a sunny summers afternoon, juicy homemade strawberry jam can be used for topping scones, filling Victoria Sponges and cupcakes as well as topping a slice of toast! 

Homemade Strawberry Jam


1kg strawberries hulled, 750g jam sugar, juice 1 lemon


  1. Prepare the strawberries by washing and pat dry ensuring you remove as much water as possible then cut the strawberries in half.
  2. Put the strawberries, sugar and lemon juice into a preserving pan and cook over a low gentle heat. 
  3. When all of the sugar has dissovled increase the heat and bring the jam to a boil.
  4. Boil for 5-10 minutes until the jam reached 110 degrees on a jam/preserving thermometer and remove from the heat.
  5. Use a spoon to remove any scum from the top of the jam then leave the jam for 15 minutes to settle.
  6. Ladle the jam into warm steralised jars, top with a wax disc and a lid.