Strawberry Jam

Jam made with strawberries is unlikely to set firmly since strawberries are low in both pectin and acid. But this fresh-tasting, softly set jam – as long as it doesn’t run right off your toast – is a summer delight. Try it with yoghurt, too.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: Overnight +1¼ hrs Servings: Makes 3 cups
  • 500g strawberries, halved

    2 cups sugar

    1 tsp tartaric acid

    1 tsp butter

  • 1. Put the strawberries into a bowl with the sugar, cover and leave overnight. The sugar will draw the juice from the strawberries and you will not need to add any water to the jam.

  • 2. The next day put the strawberries and sugar into the jam pan and stir until the sugar has dissolved. Bring to a fast rolling boil and boil for 5 minutes, then add the tartaric acid and boil for another 5 minutes.

  • 3. Remove from the heat and test the jam for a set. When the jam reaches setting point stir in the butter to remove any froth.

  • 4. Pour the jam into sterilised jars and cover tightly.


    Try adding 250g frozen raspberries or boysenberries to the strawberries and use 3 cups of sugar. The jams will have a darker colour and more complex flavours, with strawberry still predominant.

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