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Published 27/03/2026
1:0
Makes 4
Easy

Homemade strawberry jam

Embrace the taste of summer with our homemade strawberry jam recipe. Head over to your local strawberry picking fields and make the most of this seasonal fruit.

There’s nothing quite like opening a jar of homemade jam, and our strawberry jam recipe not only uses fresh strawberries but is easy to make for a simple and stress-free experience. Whether you’re making homemade jam to enjoy on toast or are adding them to gift hampers for loved ones, you’ll become enamoured with the fresh, fruity flavour.

What you'll need...

  • 1kg strawberries, hulled
  • 750g jam sugar
  • 1 lemon, juiced
  • 1 tbsp butter

Method

  1. Prepare the strawberries by taking a slightly damp and clean tea towel or kitchen paper and wiping the strawberries. By wiping the strawberries, the fruit doesn’t absorb lots of water, hindering the jam from setting. Cut the strawberries in half. 

  2. Add the strawberries into a bowl and pour in the jam sugar. Toss the strawberries and sugar before leaving them uncovered at room temperature overnight, so the sugar can dissolve. 

  3. Place 2 small plates in the freezer before making the jam. These will be used later to help determine whether the jam will set. 

  4. Pour the strawberry and sugar mixture into a preserving pan and add the lemon juice. Cook over a low heat. If any sugar sticks to the sides, take a pastry brush dipped in warm water and brush the sugar away.  

  5. Once the sugar has completely dissolved, bring to a boil for 5-8 minutes or until the jam has reached 105C (use a jam or preserving thermometer to keep an eye on the temperature). Turn off the heat.  

  1. Check whether the jam is ready by taking out the cold plates and spooning a small amount of jam onto one of them. Leave for 30 seconds then use your finger to push the jam. If it wrinkles and doesn’t flood, it is ready. If it’s not, boil for a further couple of minutes before testing again. 

  2. Sterilise the jam jars by running them through the dishwasher on a quick cycle.  

  3. If any scum has developed on top, then use a spoon to skim the top and discard. Add the tbsp of butter and stir until melted. Leave the jam to settle for 15 minutes.  

  4. Spoon the jam into the sterilised jars and place a wax disc on top before sealing with a lid. If stored in a cool, dry place, then the jam can last up to a year. Once open, keep refrigerated.  

Shop the tools you will need

Secondary image for image of Ladle Stainless Steel Main image for image of Ladle Stainless Steel

£9.00

Secondary image for image of Strawberry Huller Red Main image for image of Strawberry Huller Red

£6.00

Secondary image for image of Sugar Thermometer Stainless Steel Main image for image of Sugar Thermometer Stainless Steel

£7.00

Secondary image for image of Professional Stainless Steel Preserving Pan 30cm / 9L Main image for image of Professional Stainless Steel Preserving Pan 30cm / 9L

£55.00

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