Recipe
Quick & Easy Strawberry Jam Recipe
Rated 5.0 stars by 1 users
Author:
Tate & Lyle
Servings
1-1.5kg of Jam
Prep Time
15 minutes
Cook Time
15 minutes
Make the best homemade strawberry jam with this easy 3-ingredient recipe! This all-natural strawberry jam is bursting with fresh fruit flavour and is perfect for spreading on toast, topping scones or stirring into porridge. Far more delicious than shop-bought jam, it's a simple and satisfying way to preserve strawberries at home.
Ingredients
-
1kg Fresh Strawberries
-
1kg Tate & Lyle Cane Jam Sugar
-
4 tsp Lemon Juice
Directions
Place the strawberries in a large saucepan. Heat very gently over a low heat for 15 mins or until the strawberries have softened and the juices run.
Add the Tate & Lyle Jam Cane Sugar and stir over a low heat until dissolved. Add the lemon juice and bring to the boil. Boil rapidly until setting point is reached.
No thermometer? Use the plate test: Chill a small plate in the freezer for a few minutes, then drop a little jam onto it. Wait 30 seconds, then push your finger through the jam. If it wrinkles and doesn’t run back together, it's ready.
When the jam has reached setting point, take the pan off the heat and remove any scum from the surface.
Leave to cool for 30 minutes, stir gently then spoon into warm sterilised jars. Cover and seal whilst hot, label when cold.
Recipe Note
Tips
To sterilise the jars:
- Preheat the oven to 160 C and wash the jars and lids in hot, soapy water and rinse them, but do not dry them. Place the jars onto a baking tray and into the oven for 10 minutes. Soak the jar lids in boiling water for a few minutes.
- If using the jars with rubber seals, make sure to remove the rubber seals before placing the jars in the oven.
- If using the jars with wax discs, make sure to cover the jam jars with the wax disc immediately after filling them.
- To process the jars in a water bath, place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars. Boil the jars for 10 minutes, transfer them to a towel and allow to cool for 12 hours.