How to Make Strawberry Jam - Whole Strawberry Jam Recipe
Recipe type: Jams and preserves
With strawberry season in full swing in our part of the world, it's time to use up the excess strawberries by making a batch of delectable strawberry jam.
- 900g Strawberries
- 350g White sugar
- 20ml Lemon juice
- (15ml Methylated spirits / denatured spirits - for the pectin test)
- To start, trim away the leaves from 900g berries.
- Cut the larger strawberries into quarters lengthways, and the smaller berries in half.
- Measure out 350g of sugar and 20ml of lemon juice.
- Place the berries in a large heavy base pan over medium low heat and pour in the lemon juice.
- Cook the berries gently for about 10 mjnutes until softened.
- Use a fork to crush one third of the berries to release the juices and pectin.
- Scoop out a teaspoon of the juice and place it in a small cup.
- Pour 15ml of methylated spirits into the cup and shake it up.
- If the juice coagulates into a large mass, there is enough pectin in the mixture to set the jam. If there are a few lumps, then the jam should still set successfully. If there are many small lumps, there is a pectin deficiency, and you will need to add a further 20ml of lemon juice to the pan, or alternatively, add pectin following the manufacturers instructions.
- This has coagulated into a large mass and there is more than enough pectin present.
- After the pectin test, add the sugar to the pan.
- Continue cooking on medium low heat until the sugar dissolves.
- Once all the sugar hass dissolved increase the heat to high and boil the jam rapidly until the mixture reaches 105c or 220f which is the setting point for the jam.
- Transfer the hot jam to sterilized jars and you're done.
- And here is our delicious creation, with excellent color, a brilliant gloss, and sumptuous big pieces of strawberry.
- Here the jam is pictured on a slice of fresh honey and oat bread which will be featured in our next episode.
- Thanks for joining us today, p,ease like, subscribe and share, and we'll see you again tomorrow.