Mary berry Strawberry Jam recipe
Mary berry Strawberry Jam is a classic and simple recipe that produces delicious homemade jam. Made with fresh strawberries, sugar and lemon juice, this jam is perfect for spreading on toast or scones. The recipe makes about 2-3 jars of jam and can be stored in the fridge for up to 6 months. With just a few ingredients and some basic kitchen equipment, you can make your own strawberry jam at home in no time!
Why people also love Mary berry Strawberry Jam recipe
People love Mary Berry’s Strawberry Jam recipe because it is easy to follow, uses simple ingredients and produces a delicious homemade jam that tastes better than store-bought ones. The addition of lemon juice adds a tangy flavor which balances the sweetness of the strawberries perfectly. It also has a good consistency that spreads easily on bread or scones without being too runny or thick. Overall, it’s a great way to use up fresh strawberries when they’re in season and enjoy them all year round!
One of the best things about making your own strawberry jam is that you can control the sweetness and texture. When I first tried Mary Berry’s recipe, I was amazed at how easy it was to make a delicious homemade jam with just a few ingredients. The smell of fresh strawberries cooking down into a sweet and tangy spread filled my kitchen with warmth and comfort.
I remember when I made this jam for my family during strawberry season. We had gone out picking earlier in the day, so we had plenty of ripe berries ready to use. My kids were fascinated by the process of turning fruit into jam, watching as I carefully measured each ingredient and stirred everything together on the stove.
Once it was done, we all gathered around the table for tea time and enjoyed warm scones slathered with the freshly made strawberry jam. The burst of flavor from the sweet strawberries and tangy lemon juice was absolutely heavenly, and we all agreed that it was one of the best batches of jam we had ever tasted.
Another time, I decided to make a big batch of this recipe as a gift for my friends during the holidays. I carefully sterilized jars and filled them with hot jam before sealing them up tightly. When my friends received their homemade jars of strawberry jam, they were overjoyed! It felt great to be able to share something so simple yet special with those close to me.
Ingredients:
- 1kg fresh strawberries
- 1kg granulated sugar
- Juice of 1 lemon
Instructions:
- Hull the strawberries and cut them in half if they’re large.
- Place the strawberries in a preserving pan or a large saucepan with a heavy base.
- Add the sugar to the pan and stir well until all of the fruit is coated.
- Heat gently, stirring occasionally until all of the sugar has dissolved.
- Squeeze in lemon juice then increase heat to bring mixture to boil without stirring it any further (it can cause crystallization).
- Boil rapidly for about ~10 minutes, stirring occasionally, until setting point is reached (105°C on a cooking thermometer).
- Remove from heat and let cool down slightly.
- Skim off any scum that rises to the surface with a slotted spoon.
- Pour the hot jam into sterilized jars and seal them immediately while still hot, then let it cool down completely before storing in fridge for up to 6 months.
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Total Time: 35-40 minutes
- Difficulty: Easy
- Yield: Makes about 6-7 jars of jam (depending on jar size)
Serving Suggestions:
This strawberry jam is perfect spread over freshly baked scones or toast. It can also be used as a filling for cakes and pastries.
Expert Tips & Tricks:
- Use fresh strawberries that are ripe but not overly soft.
- Stir the mixture gently to avoid breaking up the fruit.
- Skim off any scum that rises to the surface with a slotted spoon during boiling process.
Nutrition Information (per serving):
- Calories – 56 kcal
- Fat – <0.1 g
- Protein – <0.1 g
- Carbohydrates – 14 g
- Fiber – <0.5 g
- Sugar – 13.7 g
Presentation:
To present the strawberry jam, you can label each jar with a cute handwritten tag or sticker indicating the flavor and date made. You could also add some ribbon or twine around the lid of the jars for an extra decorative touch. When serving, spread a generous amount of jam on freshly baked scones or toast and enjoy!
Variations and substitutions for Mary berry Strawberry Jam recipe:
Variations:
- Mixed berry jam: Use a combination of strawberries, raspberries, blackberries, and blueberries.
- Spiced strawberry jam: Add a cinnamon stick or a pinch of ground ginger to the mixture while cooking.
- Lemon and strawberry jam: Add an extra squeeze of lemon juice to give it more tang.
Substitutions:
- Sugar substitute: You can use honey or agave nectar instead of granulated sugar if you prefer. Keep in mind that this will change the flavor profile slightly.
- Pectin substitute: If you don’t have pectin on hand, you can use chia seeds as a natural thickener. Simply add 1 tablespoon of chia seeds to the mixture before boiling and let sit for about 10 minutes until they absorb liquid and swell.
- Lemon juice substitute: If you don’t have lemon juice, you can use lime or orange juice instead. This will give the jam a slightly different flavor but still work well as an acidic agent.
Recommendations and notices:
- Make sure to use fresh strawberries that are ripe but not overly soft. This will ensure the best flavor and texture in your jam.
- Be careful when boiling the mixture as it can easily boil over if left unattended. Keep a close eye on it and stir gently to avoid burning or sticking to the bottom of the pan.
- Skim off any scum that rises to the surface with a slotted spoon during boiling process.
- To test if your jam is set, place a small amount onto a cold plate and let it cool for 30 seconds. If it wrinkles when pushed with your finger, then it has reached setting point. If not, continue cooking for another few minutes before testing again.
- Sterilize jars properly before filling them with hot jam by placing them in an oven at 140°C for 10-15 minutes or boiling them in a large pot of water for 10 minutes. This will help prevent any bacteria growth and ensure the jam stays fresh.
- Store your jars of strawberry jam in a cool, dark place such as a pantry or cupboard. Once opened, keep it refrigerated and consume within two weeks.
- You can adjust the amount of sugar to your liking depending on how sweet you prefer your jam. However, be aware that reducing the sugar content too much may affect the shelf life and texture of the finished product.
- If you want to add some extra flavor, try adding vanilla extract or almond extract to give it a unique twist.
FAQ for Mary berry Strawberry Jam recipe
Yes, You can use frozen strawberries, but thaw them completely first.
It usually takes around 10-15 minutes of boiling for the jam to reach setting point. However, this can vary depending on factors such as altitude and humidity.
Yes, you can easily scale up or down the quantities in this recipe depending on how much jam you want to make.
No, a candy thermometer is not necessary for making strawberry jam. You can simply test if your jam has reached setting point by using the wrinkle test method mentioned in the recipe.
While you can technically use honey or maple syrup as a sweetener, it may affect the texture and shelf life of your jam. Use granulated sugar for this recipe.
If stored properly in sterilized jars, unopened strawberry jam can last up to a year. Once opened, it should be consumed within two weeks and kept refrigerated.
Conclusion
Mary Berry’s Strawberry Jam recipe is an easy and delicious way to make homemade jam using fresh strawberries, sugar, and lemon juice. The result is a sweet yet tangy spread that can be enjoyed on toast or scones anytime of day. With just a few simple ingredients and some basic kitchen equipment, you too can create your own batch of strawberry jam at home!
