Strawberry jam

Delicious with thickly buttered fresh scones, James Martin's fruit-packed jam couldn't be easier to make
By James Martin
Strawberry jam
  • Rating:
  • Serves: makes about 1kg
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus sterilizing jars
  • Effort: easy



  • 600 g preserving sugar
  • zest and juice of 1 lemons
  • 1 kg strawberries, hulled and sliced in half if large


1. To sterilize jam jars, place them in a large saucepan and cover with cold water. Bring to the boil and simmer briskly for 10-15 minutes. Remove from the water with tongs and place upside down on a clean surface to dry.

2. Put the sugar, lemon zest and juice in a preserving pan or large heavy-based saucepan. Heat slowly until the sugar has melted.

3. Add the strawberries and stir gently. Bring to the boil and cook for 3-4 minutes, or 10 minutes if you prefer a thicker jam.

4. Skim off any froth. Leave to cool slightly.

5. Spoon into sterile jars, seal and label.

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