Name: No-cook strawberry jam
Prep time: 15 min
Total time: 15 min
Yield: Makes about 1.3kg/3lb (about 6 x 250ml/9fl oz pots)
Cuisine: British
Ingredients: 850g caster sugar; 500g firm ripe strawberries hulled; ½ bottle liquid pectin (Certo) or 1 sachet pectin crystals; juice of 1 medium lemon (about 3-4 tbsp)

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No-cook strawberry jam

No-cook strawberry jam

Good Food team

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Makes about 1.3kg/3lb (about 6 x 250ml/9fl oz pots)

Easy

Prep: 15 mins

Plus 7 hours chilling and overnight setting

A star rating of 3.2 out of 5.5 ratingsRate

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This sweet strawberry jam is soft set and incredibly easy to make

Freezable

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Ingredients

Nutrition

Units:

MetricUS

850g caster sugar
500g firm ripe strawberries

hulled
½ bottle liquid pectin

(Certo) or 1 sachet pectin crystals
juice of 1 medium lemon

(about 3-4 tbsp)

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Nutrition: per serving (1 tbsp)

kcal57
fat0g
saturates0g
carbs15g
sugars14g
fibre0g
protein0g
salt0g

low

Method

step 1

Heat oven to 140C/fan 120C/gas 1. Tip the sugar into a shallow dish and warm in the oven for about 10 mins.
step 2

Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork. Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
step 3

Mix in the pectin, stirring well, then add 3 tbsp lemon juice. Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars. Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting. If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots. Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set. Cover tightly with lids and freeze until required. Freezes for up to 8 months – keep in the fridge after defrosting. The jam may go cloudy after freezing – but when thawed, just stir and it will go clear again.

RECIPE TIPS

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Recipe from Good Food magazine, April 2004

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A star rating of 3.2 out of 5.5 ratings

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