Comments on: Strawberry Jam Recipe

By: Jenny

Jenny — Fri, 26 Aug 2011 14:42:09 +0000

@kirsty peirson: I have plum jam in my cupboard that I made 4 years ago and its lovely. I also have cherry, damson, plum jelly and plum chutney that is 4 years old. If you are meticulous with your cleanliness and sterilising your home preserving will last for a long time. Keep them in a dark , dry place. Chutney improves year on year!! Yummy!

By: jackie

jackie — Sat, 06 Aug 2011 11:42:53 +0000

I always try to use four and a half pounds of fruit (or moltiples of) then a 2kg bag of sugar is exactly right amount, just saves time and effort.

By: Charles davis

Charles davis — Sat, 30 Jul 2011 15:39:18 +0000

Emma, I have been making jam for about 10 years now, the general rule is if you add cooking apples redcurrants or lemon or other fruits high in natural pectin then you dont need to add pectin.
For strawberrys on their own, I find that adding slightly more preserving sugar (ie same weight of sugar to fruit) boiling a little longer, adding lemon juice works fine.
If you have high pectin fruit then just add the tight amount of sugar and add nothing else.!!
I do a 4 fruits recipe adding some of the fruits towards the end of the boiling time to keep them whole and slightly al dente. I use strawberrys, raspeberrys, blackberrys and redcurrants, the redcurrants have enough natural pectin to set the whole fruit just fine.

By: Sophie Redican

Sophie Redican — Wed, 20 Jul 2011 13:24:11 +0000

Up to 4 years apparently so long as the jars are sterilised though.

By: Sophie Redican

Sophie Redican — Wed, 20 Jul 2011 13:21:42 +0000

It should be fine using frozen fruit. I recently made peach and raspberry jam with fruit I've had in the freezer for about 3 years!

By: Sophie Redican

Sophie Redican — Wed, 20 Jul 2011 13:18:50 +0000

Tip out re-heat and add more lemon juice – 1 more should do it or try grated apple.

By: Lily

Lily — Mon, 18 Jul 2011 14:51:45 +0000

I made strawberry and rhubarb jam, it is delicious 1lb of strawberries, 1lb of rhubarb, juice of half a lemon and 2lb of granulated sugar. I thought you might all like this recipe. This a great webside I am getting lots of info.

By: Emma

Emma — Thu, 14 Jul 2011 16:45:48 +0000

Hi, I've read through all the comments on here … thanks for a great website! So … I've been to PYO today and have masses of strawberries and plums and am geared up for making some jam … am I right in assuming if I make strawb jam following the receipe above I don't need to add commercial pectin because it contains lemon juice? Also, if I make strawb and apple (cooking apples) jam do I still need the lemon juice?
Thanks,

By: Gavin Jack

Gavin Jack — Sun, 10 Jul 2011 15:52:41 +0000

Good method but added butter to prevent scum which seemed to work

By: AliR

AliR — Sat, 02 Jul 2011 18:47:14 +0000

Jam making using frozen fruit.

I've not tried it, but you can make jam from frozen fruit. The following info comes from a very good book I've got on preserving.

The pectin content of the fruit decreases in frozen storage. To counteract this use about one-tenth more fruit than is specified in the recipe.

To use the frozen fruit place it, still frozen, in the pan with no water for strawberries. Heat gently until the juices run then proceed as usual.

If you try this hope it works.