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Homemade Strawberry Jam

Once you make your own jam, you will never buy it again. It's just not the same, homemade jam has a freshness to it, a wholesome fruit flavour, and you know exactly what has gone into it.

Perfect for scones, biscuits, cakes, tarts, paired with ricotta, or peanut butter, the list is endless. Its amazing how many uses I find for Strawberry Jam now that I make it myself, everything tastes better with homemade jam.

Makes approximately 600ml


1kg fresh strawberries

1 lemon (3-4 tablespoons of lemon juice)

1 cup of sugar


1. wipe fruit down

2. hull the fruit, using a knife to cut a cone shape into the strawberry and remove the stem.

2. cut your fruit into quarters, I choose to squash each strawberry in my hands

3. place berries, lemon juice, and sugar in a large heavy based saucepan

4. Bring the mixture up to a boil for 5-10, stirring frequently with a wooden spoon. Continue to boil while keeping an eye on it, still stirring frequently, until the fruit is jammy and thick, about 30 minutes

5. To test for when the jam is set, spoon some onto a plate, let cool for 1 minute, then run your finger through it to see if the jam stays put and doesn’t run back together. If it stays put, then it’s ready

6. pour into sterilised jars filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid. Pop on a label (include the date).

Sterilising Jars

To prevent contamination and lengthen the shelf life of homemade jams and sauces, it's important to sterilise jars or bottles before you package them up. Here's how to do it.

It’s important to choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilise using one of the following methods:


Preheat the oven to 120C. Place upright jars and lids separately on a baking tray. Heat in the oven for 20 minutes. Remove jars and fill immediately with jam or other preserves.


Place jars and lids in a deep saucepan over high heat. Cover with cold water. Bring to the boil. Reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Carefully remove the jars and place on tray. Allow to air-dry or pat dry with clean paper towel.


Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a tray lined with paper towel. Allow to air-dry or pat dry with clean paper towel.


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