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Homemade Strawberry Jam



.Not Suitable for freezing




minutes cooking time


  • 3lb strawberries, hulled, washed and dried.
  • Juice of one large lemon
  • Pectin (Certo)
  • 3lb granulated sugar.


  1. Place strawberries & lemon juice in a pan, simmer for 10 mins until juices have run.
  2. Mash the strawberries with a potato masher and simmer for 5 minutes until fruit has formed thick puree.
  3. Remove from heat
  4. Add pectin as directed on bottle.
  5. Add sugar and stir until it has dissolved. Bring to boil for 5 mins.
  6. Remove any surface scum that has formed.
  7. Using a tea spoon, take a portion of jam and pour onto a small plate. If the jam sets, it is ready. If jam is still runny, boil for a few more minutes and test again.
  8. Do not allow jam to cool. Immediately pour or ladle jam into sterilised jam jars. To prevent jars from cracking its best to pre-heat jars. Seal and cover the jars while still warm.
  9. Make your own labels with type of jam and date made (optional)

A little bit of homemade strawberry jam made from surplus fruit to go on top of a freshly made scone or anything you want the jam on. Life is just sweet and simple.



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