Strawberry jam

Recipe by Pippa Mattei


  • 750g strawberries
  • 1 kilo jam sugar
  • Juice of one lemon
  • Knob of butter


  1. Wash, dry and hull the strawberries then crush, using a potato masher (for a jam with a smoother texture you can put the fruit into a food processor). 
  2. Put the crushed strawberries in a large saucepan and add the sugar and lemon juice. 
  3. Heat very gently, stirring all the time, until the sugar dissolves. Do NOT allow to boil at this stage. 
  4. Add the butter, still stirring. 
  5. Increase the heat and bring to a vigorous boil that rises in the pan and cannot be stirred down.  
  6. Allow to boil for 4 minutes exactly then remove from the heat. 
  7. Working quickly, pot in sterilized jars and cover with waxed paper circles, then cling film or jam covers. 
  8. Label and date. 
  9. Let stand in your store-cupboard for at least 3 weeks before using.

To sterilize jars wash in hot water and place in very low oven to dry. Use straight away.