Strawberry jam

Strawberry jam

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Date December 19, 2018
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0 Learn how to get perfectly set strawberry jam by following Mary Berry’s simple instructions. You’ll need to pop a couple of plates in the freezer beforehand.
Posted In Jams, Preserves & Spreads Recipes


  1. If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved.

  2. Once the sugar has dissolved and the liquid is clear, boil steadily for about six minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached.

  3. Set aside to cool for ten minutes. Spoon into sterilised jars, label and seal with wax paper and a lid.


  • 1kg/2lb 4oz fresh strawberries, washed, hulled and dried
  • 1 lemon, juice only
  • 1kg/2lb 4oz jam sugar
  • PREP 30 min
  • COOK 30 min
  • READY IN 45 min
  • YIELD About 4 jars of Jam
  • DIFFICULTY Moderate
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