My 3-ingredient strawberry jam turns out perfect every time–no thermometer needed
I'm a baker and make strawberry jam often for my cakes and cupcakes. Here's my foolproof recipe which is super easy to make.
There’s nothing tastier or rewarding than making homemade jams, especially strawberry jam in the summer. Homemade recipes offer better flavour, better ingredients, and more control over the sugar content. Whilst many people may think it’s super tricky to make jam, it’s actually very easy, provided you don’t take your eyes off the saucepan for half an hour.
I’ve made lots of jams over the years, and some of them have turned out perfectly, whilst others are too runny. However, using Silver Spoon sugar, which contains pectin to help the jam set, has always been foolproof for me. You can use raspberries or even cherries instead, but in the summer, you can’t go wrong with strawberries.
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Ingredients:
- 800g fresh or frozen strawberries
- 1kg Silver Spoon Jam Sugar
- Knob of butter
There are many sugars you can pick from in the supermarkets, but my go-to is always Silver Spoon.
It contains pectin, which helps the jam set quickly and taste delicious. Sometimes you have to add pectin, which is just another ingredient to purchase, so I prefer this jam sugar.
I also have tried other brands, but the jam never turns out as well as this, so I’d recommend investing even if it is slightly more expensive.
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Method:
Start by taking the green stems off your strawberries and giving them a wash under cold water.
Pat them completely dry and then crush the fruit with a potato masher and place them in a saucepan.
Add the jam sugar and heat gently, stirring continuously until the sugar dissolves. Do not allow to boil at this stage.
To test if the sugar has dissolved, place a little between your fingers to see if the crystals have dissolved.
Add the butter and keep stirring, increasing the heat and bringing it to a rolling boil, so that it bubbles vigorously, rises in the pan and cannot be stirred down.
Boil for just four minutes and then remove from the heat, before ladling into warm, clean jars and leaving to cool.
This is a super simple recipe which doesn’t need a thermometer, and it turns out perfectly every time.
The key is not to boil it too soon or leave it boiling for too long, and you’ll have perfect strawberry jam in under 20 minutes.
