Strawberry Jam

Makes six 454g (1lb) jars

Recipe by Steven Doherty.


  • 2kg (4lb) strawberries, small, firm and just ripe
  • 100ml (6tbsp) lemon juice or 250ml (½pt) red currant juice
  • 1.75kg (3½lb) sugar, warmed on a baking tray in the oven


  1. Hull the strawberries, put a handful into a preserving pan and crush them.
  2. Add the rest of the fruit and the lemon or red currant juice.
  3. Put in the warmed sugar, heat and stir slowly to draw out the juice and dissolve the sugar.
  4. Boil quickly until the setting point is reached.
  5. Skim if necessary and let the jam cool until a skin forms on the surface. Stir gently.
  6. Pour into sterilised jars and seal.