The Strawberry Jam Experiment

We were amazed at the quality of the strawberries this season! Everywhere we went at the markets had great looking strawberries, so we were feasting… I’d always wanted to make my own jam, and the many jars of my mother’s Rosella jam we came home from our last Christmas visit with spurred me on.

So after much Google-ing I found a recipe that had less sugar than the usual 50:50 fruit to sugar amounts (this one is about half that). I then set about collecting and scrubbing jars, and we were off to the markets to buy strawberries. We first looked for Organic strawberries, but the best price we could find in Canberra was $10 a punnet (250g) which is way too much, so we found the best looking strawberries we could find elsewhere… there’s no reason everything else can’t be organic though…

Ingredients ready to go


  • 1.5kg Strawberries
  • 4 cups Organic raw sugar
  • 1/3 cup Organic lemon juice
  • 1tbsp Organic butter

Jars – put your jars and lids in a pot, cover with water and bring to the boil, boil for at least 4-5 minutes. Take pot of the heat and allow to cool a little. Remove jars from the water with tongs and sit them upside down on a tea towel. You’ll need 6-8 for this recipe depending on the size of your jars.

Now for the Jam, wash the strawberries, chop off the tops and put them (whole) into a large pot, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon. Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes. Add butter and bring to a vigorous boil, stirring often and cook for 10 to 20 minutes, periodically measuring the set of the jam by spooning a drop of the jam onto a plate and tipping it – once the jam slows its drip down the plate it’s setting.

Pour your jam into jars (I use a pyrex pourer jug) almost to the top and seal each jar with its lid as you fill it. As the jars cool push down the pop-up seal thing – once it’s stays down the jar has achieved a vacuum, if any don’t refrigerate them once completely cool. If you want to store your jam then put your jars back into your pot, cover with water and boil for around 15 minutes. Once done and cooled, check the pop-up seal as per above and refrigerate any that don’t seal.

My Jam was a little runny, but it is the tastiest jam I’ve ever had (sorry mum!) and I’ve only got one problem… Since making it we’ve had many batches of scones, used it on cakes and on sourdough for breakfast and after four weeks have only one jar left! Oh well, back to the markets for more maybe!


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