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- Place the strawberries and water into a heavy-based saucepan over a medium-high heat until the berries become soft. Use a potato masher to mash the fruit; mash completely if you do not like ‘bits’ in your jam, otherwise mash about 90% and leave the rest intact.
- Warm the sugar in a low oven and add to the fruit. Stir over a low temperature until the sugar has fully dissolved.
- Increase the temperature and bring the jam to the boil for 10-15 minutes until the setting point as been reached.
- Spoon off any scum from the top of the jam. Carefully pour it into prepared jars, then seal and label.
Note: jam sugar can be used as an alternative to sure set sugar, if you wish.
Per 60g serving (per serving): 127kcals, 0.1g fat (0g saturated), 33.6g carbs, 32.8g sugars, 0.2g protein, 0.6g fibre, 0g sodium
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