Mary Berry Strawberry Jam Recipe

The Mary Berry Strawberry Jam Recipe is a wonderfully classic preserve bursting with the fresh, sweet flavour of ripe strawberries. It’s the sort of homemade jam that feels perfect for spreading on warm toast, spooning onto scones or adding to cakes and desserts.

A good strawberry jam should have a glossy ruby-red colour with soft pieces of fruit suspended in a smooth, spreadable syrup. The balance of sweetness and gentle tartness should allow the natural strawberry flavour to shine through, creating a jam that tastes fresh, vibrant and full of summer flavour.

Ingredients

For the Jam

• 900g fresh strawberries, hulled
• 900g granulated sugar
• 2 tbsp lemon juice
• 1 knob of butter (about 10g)

How to Make Mary Berry Strawberry Jam Recipe

Prepare the Strawberries

Hull the strawberries and halve any larger ones.

Combine the Ingredients

Place the strawberries, sugar and lemon juice into a large saucepan. Stir gently and leave for 1 hour to draw out the juices.

Dissolve the Sugar

Place the pan over low heat and stir gently until the sugar has completely dissolved.

Boil the Jam

Increase the heat and bring the mixture to a rolling boil for about 10 minutes until thickened.

Test the Setting Point

Spoon a little jam onto a chilled plate and push it gently with your finger. If it wrinkles, the jam is ready.

Skim the Foam

Remove any foam from the surface for a clearer jam.

Fill the Jars

Pour the hot jam into sterilised jars and seal immediately with lids.

Cool and Store

Leave the jars to cool completely before storing in a cool, dark place.

Recipe Tips

• Use ripe, fresh strawberries for the best flavour — underripe berries can make the jam taste bland.
• Macerate the strawberries with sugar before cooking — this helps dissolve the sugar and enhances the fruit’s natural flavours.
• Avoid stirring too much once boiling — excessive stirring can break down the fruit too much and affect texture.
• Test the jam’s setting point with the cold plate method — this ensures the jam will set properly without overcooking.
• Add a knob of butter to reduce foam — this gives you a clearer, more attractive jam.
• Sterilise jars properly — this prevents spoilage and extends the shelf life of your jam.
• Seal jars while hot — this creates a vacuum seal that preserves the jam.

Healthy Alternatives / Variations

• Add a vanilla pod during cooking for a hint of vanilla flavour.
• Mix in a handful of raspberries for a mixed berry jam.
• Add a splash of balsamic vinegar for depth and richness.
• Include a pinch of cinnamon for a warm, spicy note.
• Use half the sugar for a less sweet, more tart jam.

Ingredient Substitutions

• Use caster sugar instead of granulated for a finer texture.
• Replace lemon juice with lime juice for a different citrus note.
• Use frozen strawberries if fresh are out of season.
• Substitute a vegan butter alternative to keep it dairy-free.

How to Serve

Enjoy this strawberry jam spread thickly on buttered toast or scones. It’s also lovely swirled into yogurt or as a filling for sponge cakes.

Pairing Ideas

Pair this jam with a classic Victoria sponge or serve alongside a cheese platter for a sweet contrast. It’s also delightful with a cup of Earl Grey tea.

How to Store Leftovers

Fridge

Store opened jars in the fridge to maintain freshness and prevent spoilage.

Freezer

Not recommended — freezing can alter the texture of the jam.

Reheating

To refresh the jam, simply stir well before serving.

Nutrition (per serving, approx.)

• Calories: 50 kcal
• Carbohydrates: 13g
• Protein: 0g
• Fat: 0g

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries if fresh ones are not available. Just make sure to thaw them completely and drain any excess liquid before using.

Why is my jam not setting?

If your jam isn’t setting, it might need more boiling time. Ensure you reach a rolling boil and test the setting point using the cold plate method.

How long will the jam last?

Unopened jars can last up to a year if stored in a cool, dark place. Once opened, keep the jam in the fridge and use it within a month.

Can I reduce the sugar in the recipe?

Yes, but reducing sugar may affect the setting and preservation. Consider using a jam sugar with added pectin if you want to reduce the sugar content.

Mary Berry Strawberry Jam Recipe

Recipe by Eleanor HayesCourse: CondimentCuisine: BritishDifficulty: Beginner

Servings

4 jars

people

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Calories

50

kcal

40

minutes

Mary Berry Strawberry Jam Recipe captures fresh strawberries in a sweet, vibrant spread. Perfect for toast or scones.

Ingredients

• 900g fresh strawberries, hulled

• 900g granulated sugar

• 2 tbsp lemon juice

• 1 knob of butter (about 10g)

Directions

• Hull the strawberries and cut any large ones in half.
• Place the strawberries, sugar, and lemon juice in a large saucepan and let sit for an hour.
• Place the saucepan over low heat and stir until the sugar is dissolved.
• Increase the heat to high and bring the mixture to a rolling boil for about 10 minutes.
• Test the setting point by placing a spoonful of jam on a cold plate and checking for wrinkles.
• Remove from heat and skim off any foam from the surface.
• Pour the hot jam into sterilised jars and seal immediately.
• Let the jars cool completely at room temperature.

Notes

• Use ripe, fresh strawberries for the best flavour — underripe berries can make the jam taste bland.
• Macerate the strawberries with sugar before cooking — this helps dissolve the sugar and enhances the fruit’s natural flavours.
• Avoid stirring too much once boiling — excessive stirring can break down the fruit too much and affect texture.
• Test the jam’s setting point with the cold plate method — this ensures the jam will set properly without overcooking.
• Add a knob of butter to reduce foam — this gives you a clearer, more attractive jam.
• Sterilise jars properly — this prevents spoilage and extends the shelf life of your jam.
• Seal jars while hot — this creates a vacuum seal that preserves the jam.