About this recipe:This is by far the easiest recipe I have found for strawberry jam without using pectin. The jam is soft, spreadable and delicious. I recommend using organic strawberries.
Makes: 3 (450g) jars strawberry jam
900g (2 lb) fresh strawberries, hulled
800g (1 3/4 lb) caster sugar
4 tablespoons lemon juice
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Method Prep:20min › Cook:20min › Ready in:40min
In a heavy bottomed saucepan, crush the strawberries with a potato masher.
Add sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 105 C.
Transfer to hot sterile jars, leaving 1cm (1/2 in) headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.