Sunday, 4 March 2012

Strawberry jam

As much as I love making jams and jellys, it drives me nuts when they don't set. My main disaster areas are strawberry and  raspberry. I always use the juice of a lemon to add pectin, but this doesn't always do the trick and I hate to over boil it as the colour gets really dark. So this time I've given in and used powdered pectin (my Auntie Marnie will be disgusted!!!), but hey it set, yay!

680g strawberries
680g sugar
juice of 1 lemon
2 tsp powdered pectin

Wash and top your strawberries. Slice and then place them in a saucepan with the lemon juice and cook gently until softened. Add the sugar and pectin. Dissolve over a low heat. When the sugar has melted, bring to the boil and boil for ten minutes. Take the pan off the heat and cool for five minutes. Remove any scum off the top. Pour into slightly warmed sterile jam jars and seal. Store in a dark cool place for up to 6 months.


  1. Love the colour of the jam!

    Ps: Loving the recipes so I've become your newest follower :)

  2. Looks delish dot. Please bring a jar of this home as well as marmalade, it would be delish on some brown soda bread or maybe on a scone with cream. mmmmm. Keep cooking. Martha