Mary Berry Strawberry Jam Recipe

This sweet, thick Mary Berry Strawberry Jam is made with fresh strawberries, jam sugar, and lemon juice and ready in 35 minutes. The fruit breaks down into a glossy, ruby-red spread that coats the back of a spoon beautifully. I find making small batches like this ensures a much fresher flavor than anything store-bought.

What I Learned Making This

When I first started making jam, getting the setting point right always made me nervous. I quickly learned that using proper jam sugar takes the guesswork out of the process.

I also discovered that adding a tiny knob of butter at the end really does dissolve any remaining foam. It leaves the preserves looking beautifully clear in the jars.

Mary Berry Strawberry Jam Ingredients

• 1 kg fresh strawberries, hulled and halved
• 1 kg jam sugar (contains pectin)
• 1 large lemon, juiced
• 10 g unsalted butter (optional, to reduce foam)

How To Make Mary Berry Strawberry Jam

1. Prepare the jars: Wash 4 jam jars in hot soapy water, rinse well, and place in a low oven at 140 C to sterilize for 15 minutes. Place a small plate in the freezer.
2. Macerate the fruit: Place the strawberries into a large, heavy-bottomed pan. Crush them slightly with a potato masher to release their juices.
3. Add sugar and lemon: Stir in the jam sugar and lemon juice over low heat. Continue stirring gently until the sugar has completely dissolved.
4. Boil the jam: Increase the heat to high and bring to a rolling boil. Boil rapidly for 8 to 10 minutes without stirring.
5. Test the set: Remove the pan from the heat. Spoon a small amount of jam onto the chilled plate, wait a minute, and push it with your finger. If it wrinkles, it is ready.
6. Jar the jam: Stir in the butter to dissolve any scum. Let the jam sit for 15 minutes so the fruit distributes evenly, then carefully pour into the warm jars and seal.

Recipe Tips

• Use dry fruit: Wash your strawberries before hulling them so they do not absorb excess water, which can dilute the set.
• Check sugar type: Make sure you buy jam sugar with added pectin, not preserving sugar, as strawberries are naturally low in pectin.
• Do not over-stir: Once the mixture reaches a rapid boil, stirring lowers the temperature and disrupts the setting process.

What To Serve With Strawberry Jam

This pairs wonderfully with warm, freshly baked scones and a thick layer of clotted cream. It also makes a fantastic filling for a classic Victoria sponge cake or a simple topping for morning toast.

How To Store

Keep unopened jars in a cool, dark cupboard for up to 12 months. Once opened, store the jar in the fridge and consume within one month.

FAQs

Why did my jam not set?

You may not have boiled it long enough to reach the setting point. You can return the mixture to the pan and boil it for a few more minutes to fix this.

Can I use frozen strawberries?

Yes, but thaw them completely and drain any excess water before starting. The final texture might be slightly softer than using fresh berries.

Why did the fruit float to the top?

This happens if you pour the jam into the jars while it is too hot. Let the jam rest in the pan for 15 minutes before jarring to prevent this.

Nutrition

• Calories: 45 kcal
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1 mg
• Total Carbohydrate: 11 g
• Protein: 0 g

Try More Recipes:

• Mary Berry Strawberry Cake Recipe
• Mary Berry Sponge Pudding Recipe
• Mary Berry Raspberry Sponge Cake Recipe