Strawberry jam and scones, strawberry jam in a Victoria sandwich cake, strawberry jam on toast... Yes, we really are fans and never without a jar in the kitchen cupboard.
Even better than our favourite brands of strawberry jam, though, is the thought of strawberry jam made with the crop from our very own gardens. Want to follow in our footsteps? Our guide when to plant strawberries and how will get you set to grow your own.
And whether you like the idea of making strawberry jam with your homegrown fruit, or want to pick up the best of British seasonal berries on a trip to the supermarket, we’ve found a recipe that will turn you into a confident jam-maker.
Check out the steps below and don’t forget to visit our food hub for plenty more making and baking inspiration.
- Special thanks to Aldi for sharing this recipe with us
- 1kg strawberries, hulled and washed
- 850g The Pantry caster sugar
- 75ml The Pantry lemon juice
- 1 eating apple, quartered
1. Crush the strawberries with a fork.
2. Put the strawberries, sugar, lemon juice and apple quarters into a large heavy bottomed pan or maslin pan, and heat gently until the sugar has melted, then turn up the heat and bring the mixture to the boil.
3. Boil the mixture until it reaches 105ºC tested with a cooking thermometer. If you don’t have one, boil vigorously for 15 minutes.
4. Remove the apple quarters.
5. Put the jam into four jars. If they’re going to be stored in the fridge, they just need to be clean. If the jam is going into a cupboard, they must be sterilised.