Strawberry jam is one of the most delicious and appreciated sweet preserves! This Strawberry Jam Recipe (Mary Berry) is prepared with fresh strawberries, sugar, and lemon, this jam is ideal to spread on bread or rusks; it is also perfect for filling tarts tartlets, and filling rolls.
Prep: 5 mins Total: 25 mins Yields: 4 jars
Follow this Mary Berry Strawberry Jam Recipe to prepare it safely and without difficulty! And you will make a homemade strawberry jam with a full-bodied texture, full of taste and genuine, much better than the store-bought!
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Strawberry Jam Recipe Mary Berry
Ingredients
- 4 oz strawberries, freshly washed, hulled, and dried
- 4 oz jam sugar
- 1 lemon juice
How to make Mary Berry Strawberry Jam
- Wash the fresh strawberries, remove the green stem, and dry them. If the strawberries are large, I suggest cutting them in half.
- Put the strawberries and lemon juice into a large pan. Heat for some minutes to soften, adding the sugar slowly. Stir over low heat until the sugar has dissolved.
- Once the liquid is clear, boil steadily for about 5 minutes, or until the jam changes from liquid to semi-liquid.
- Cool for around 10 minutes.
- Spoon into sterilised jars, and seal with wax paper and a lid.
Tips
To sterilise jars, simply wash them in the dishwasher and pot the jam while they are still warm. Sterilise the lids by adding them to a large pot of boiling water for 10 minutes. Allow to air dry.
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MORE RECIPES THAT ARE SERVED WITH STRAWBERRY JAM
- Ina Garten Strawberry Scones
- Ina Garten Lemon Glazed Blueberry Scones
- Paul Hollywood Scones
- Raspberry Jam Buns
Strawberry Jam Recipe Mary Berry
Ingredients
- 4 ounces strawberries fresh (washed, hulled and dried)
- 4 ounces jam sugar
- 1 lemon juice
Instructions
- Wash the fresh strawberries, removing the green stem and dry them. If the strawberries are large, I suggest to cut them in half.
- Put the strawberries and lemon juice into a large pan. Heat for some minutes to soften, adding the sugar slowly. Stir over a low heat until the sugar has dissolved.
- Once the liquid is clear, boil steadily for about 5 minutes, or until the jam changes from liquid to semi-liquid.
- Cool for around 10 minutes.
- Spoon into sterilised jars, and seal with wax paper and a lid.