Make your own strawberry jam, then check out our strawberry and Pimm's jam, plum jam, blackberry jam, rhubarb jam, damson jam and more jam recipes. Bored of eating jam on toast? Use it to make our dainty jam tarts, instead.

Make the most of this summer fruit with our collection of strawberry recipes, including strawberry cake, strawberry cheesecake, strawberry cupcakes and plenty more.


  • 1kg strawberries
  • 750g jam sugar
  • 1 lemon, juiced


  • STEP 1

    Hull each strawberry by cutting a cone shape into the top of the berries with a small knife and removing the stalks. Cut them into halves or quarters, depending on the size. Tip into a large pan with the sugar and toss well. Leave to macerate for 2 hours. The sugar will draw moisture from the strawberries, making sure they don’t disintegrate too much and keep their vibrant colour. Put two saucers in the freezer – this will help you tell if the jam is set later.

  • STEP 2

    Warm the mixture over a low heat, stirring gently for 5-10 minutes or until the sugar has dissolved. Turn up the heat and boil for another 5-10 minutes, stirring regularly to avoid it catching on the bottom, until the jam has noticeably thickened.

  • STEP 3

    Remove one of the saucers from the freezer and spoon a little of the jam onto it. Leave to set for 30 seconds-1 minute. Once cooled, run your finger gently through the jam. The surface should wrinkle and your finger should leave a clear, prominent trail that doesn’t fill back in. Alternatively, test to see if the jam has reached 105C on a sugar or digital thermometer.

  • STEP 4

    Skim off any froth or scum that has risen to the top with a spoon. Ladle into clean, sterilised jars and top with a circle of wax or baking paper. Screw on the lids and label each jar clearly. This jam will keep for 1 year in a cool, dark place. Chill once opened.

For information on sterilising jars and more go to olive’s expert guide on preserving and jam.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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