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Strawberry jam on toast

Strawberry jam

Ann Stallard, owner of Waterhouse Fayre, shares her strawberry jam recipe with us


  • 1kg strawberries (hulled)
  • 1.2kg jam sugar
  • 50ml lemon juice
  • 4 or 5 clean jam jars (makes 340g)


  1. Place a clean saucer in the fridge.
  2. Put the sugar in a baking tray and warm in the oven at 100°C.
  3. Warm the strawberries over a low heat in a large saucepan, until they soften.
  4. Add the sugar, then turn the heat to medium – you need to gently dissolve the sugar into the strawberries.
  5. While the jam is cooking, turn your oven down to 80°C and put the clean jam jars on a tray in the oven to sterilise them.
  6. When the sugar has thoroughly dissolved, add the lemon juice and turn the heat up to high. Stir occasionally.
  7. When the bubbles on the top of the jam become dense and foamy rather than airy, the jam should be set.
  8. Remove from the heat, place a teaspoon of jam on the saucer and return to the fridge for two minutes. Once removed from the fridge, it should have a skin on the surface that wrinkles when you push gently with your finger. It is now ready to be transferred into the jars. If it’s not set, cook for another five minutes, remove from the heat, and test again.
  9. Remove the jars from the oven and pour in the jam (a funnel and jug are useful).
  10. Put the lids on immediately. If using a cloth cover or reused lid, put a wax disk on the jam first.
  11. Store in a cool place. This will keep for 12 months.

Chef’s tip: If you have problems setting the jam, add a little more sugar (not lemon juice).

Recipe by Ann Stallard


Waterhouse Fayre

Ann Stallard, Waterhouse Fayre. Smiling ,looking out of window holding a wooden spoon

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