Strawberry Jam Recipe


  • 900g of fresh strawberries, hulled and sliced
  • 800g granulated sugar
  • 60ml freshly squeezed lemon juice


  1. Prepare your jars and lids by sterilising them in boiling water or using the appropriate method according to the manufacturer’s instructions. Set them aside.
  2. Combine the sliced strawberries, granulated sugar, and lemon juice in a large pot. Stir well to ensure the sugar is evenly distributed. Let the mixture sit for about 15 minutes to allow the strawberries to release their juices.
  3. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to medium and continue to cook, stirring frequently to prevent sticking and scorching.
  4. As the jam cooks, some foam may form on the surface. Skim off any foam that appears using a spoon or a heat-resistant spatula.
  5. Keep cooking the jam until it thickens and reaches the desired consistency. To test if the jam is ready, you can perform a “wrinkle test.” Place a small amount of the hot jam on a chilled plate and let it cool for a moment. Push the jam gently with your finger; if it wrinkles and doesn’t flow back, it has reached the desired consistency. If not, continue cooking for a few more minutes and repeat the test.
  6. Once the jam has thickened, remove the pot from the heat. Carefully ladle the hot jam into the prepared canning jars, leaving about 1/4-inch (0.6cm) headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
  7. Once cooled, check the seals by pressing down on the centre of each lid. It is sealed properly if the lid doesn’t flex or make a popping sound. Any unsealed jars should be refrigerated and consumed within a few weeks.

Your homemade strawberry jam is now ready to be enjoyed! Label the jars with the date and store them in a cool, dark place for optimal flavour. Spread this delicious jam on toast, or use it as a topping for pancakes or desserts.