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Jane at Brit & Skillet

Homemade British Strawberry Jam

An easy small-batch strawberry jam made with fresh strawberries, sugar and lemon juice. This simple refrigerator jam is perfect for British crumpets, scones, Victoria sponge, Jam Roly-Poly and more.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 45 minutes
Servings: 24 tablespoons
Course: Condiment, Preserves
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Jam
  • 1 pound fresh strawberries 454g
  • 2 cups granulated sugar 400g
  • 2 tablespoons fresh lemon juice 30ml

Equipment

  • Medium heavy-bottomed saucepan
  • Kitchen scale
  • Measuring cups and spoons
  • Potato masher or sturdy spoon
  • Wooden spoon or silicone spatula
  • Small plate for testing the jam
  • Clean glass jar or refrigerator-safe container
  • Candy or instant-read thermometer, optional

Method
 

Prepare the Strawberries
  1. Wash the strawberries thoroughly and remove the green tops.
  2. Cut larger strawberries into halves or quarters and place them in a medium heavy-bottomed saucepan.
  3. Use a potato masher or the back of a sturdy spoon to crush the strawberries. Leave some small pieces of fruit for texture rather than turning the berries into a completely smooth puree.
Add the Sugar and Lemon
  1. Add the granulated sugar and fresh lemon juice to the strawberries.
  2. Stir everything together and allow the mixture to stand for about 10 minutes. The sugar will begin drawing juice from the strawberries.
Dissolve the Sugar
  1. Place the saucepan over medium-low heat. Cook gently, stirring regularly, until the sugar has completely dissolved.
  2. Avoid bringing the mixture to a full boil before the sugar crystals have dissolved.
Boil the Jam
  1. Increase the heat and bring the strawberry mixture to a lively boil. Cook for approximately 15–20 minutes, stirring frequently to prevent the jam from scorching on the bottom of the saucepan.
  2. The mixture should gradually become darker, glossier and thicker. If foam collects on the surface, skim it away with a spoon if desired.
Test the Set
  1. Place a small plate in the freezer before you begin cooking the jam.
  2. When the jam appears thickened, spoon a small amount onto the cold plate and wait approximately 30 seconds. Gently push the jam with your fingertip.
  3. If the surface wrinkles slightly and the jam does not immediately flood back into place, it is ready. If it is still very runny, continue cooking for another 1–2 minutes and test again.
Check the Temperature
  1. If using a candy or instant-read thermometer, jam generally reaches its setting point around 220°F (104–105°C) at sea level.
  2. At higher elevations, the setting temperature will be lower, so use the cold-plate test alongside temperature rather than relying only on a single number.
Cool the Jam
  1. Remove the saucepan from the heat.
  2. Allow the jam to cool for several minutes before carefully transferring it to a clean glass jar or refrigerator-safe container.
  3. Allow it to cool further before covering and refrigerating. The jam will continue to thicken as it cools.
Serve
  1. Serve the completely cooled strawberry jam with crumpets, scones or toast, or use it as a filling for British cakes and puddings.

Notes

BRIT & SKILLET TIP Don't judge the final consistency while the jam is piping hot. Hot jam looks considerably thinner than cooled jam. Use the cold-plate test to check the consistency before cooking it further.
Yield: This recipe makes approximately 1 1/2 cups of strawberry jam. The exact yield will vary depending on the strawberries and how far the mixture is cooked down.
Strawberries: Ripe fresh strawberries provide the best flavor and color. Frozen strawberries can also be used but should be thawed first, including their released juices, and may require slightly longer cooking.
Sugar: Don't significantly reduce the sugar in this recipe. Sugar contributes to both the consistency and keeping quality of traditional jam.
No added pectin: This recipe does not require commercial pectin. The finished jam may be slightly softer than some commercial jams.
Cold-plate test: Place the testing plate in the freezer before beginning the recipe so it is ready when you need it.
High altitude: The temperature at which jam reaches its setting point decreases as elevation increases. Use the cold-plate test to judge the actual consistency rather than relying solely on 220°F.
Storage: This is a refrigerator jam, not a shelf-stable canning recipe. Keep it covered and refrigerated and use within about 2–3 weeks.
Food safety: Always use a clean spoon when serving. Discard the entire jar if you notice mold, fermentation, unusual bubbling or other signs of spoilage.
Freezing: Cool completely and freeze in a freezer-safe container for up to 3 months, leaving room for expansion. Thaw in the refrigerator.
Serving: Delicious with traditional British crumpets, scones, Victoria sponge, Jam Tarts and Jam Roly-Poly.