Super Easy Strawberry Jam Recipe

A jarful of summer, made simple.

Every year since the girls were little, we’ve marked the start of strawberry season with a visit to our favourite pick-your-own farm in Chambers Flat, Queensland- here’s a list of strawberry farms to find one near you. Rows of ripe strawberries, little hands reaching for the brightest ones, and the reward of homemade strawberry ice cream at the end — it’s become one of our most treasured family rituals. Queensland’s strawberry season peaks between July and September, but truth be told, we’ve found excuses to make this jam all year round, because as Megan Markle says on her new show, which I have been loving, “Jam is my Jam”.

If you’ve ever come home with a punnet (or several) of sweet strawberries and wondered how to savour them a little longer, this one’s for you. With just three ingredients, a chilled plate trick that works like magic, and less than half an hour in the kitchen, you’ll have four jars of jam ready to gift, spoon over toast, or swirl into tarts.

Ingredients:
🍓 Makes - 4 jars

• 1kg fresh strawberries

• Juice of 1 lemon

• 1kg jam sugar (or use 1kg caster sugar + 4 tsp cornflour if jam sugar isn’t available)

• One plate chilling in the freezer.

• 4 Jam Jars

Method:

⋒Cut up the larger strawberries to make the softening process easier.

⋒Put the strawberries and lemon juice into a large pan on a low heat. Allow the strawberries to soften, add the sugar and stir until the sugar has dissolved.

⋒ Once the sugar has dissolved and the liquid is clear, put on a high heat to boil steadily for about 6 minutes, or until at setting point.

⋒To test if the jam is at setting point, spoon a little onto a cold plate; we had a plate chilling in the freezer. Leave the jam for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid.

⋒ Sterilize jars in your oven at 60 degrees.

To test for the setting point:

Pop a plate in the freezer while the jam cooks. Once boiled, spoon a little jam onto the cold plate and wait a minute. Push it gently with your finger - if it wrinkles and doesn’t flood back, you’re good to go!

⋒ Let the jam cool slightly for about 10 minutes, then carefully spoon it into sterilised jars.

⋒ Seal with wax paper and a lid. Store somewhere cool, or gift them straight from your kitchen to theirs.

Tips:

⋒ Sterilise jars by placing them in the oven at 60°C for 15–20 minutes.

⋒ This recipe works beautifully with a mix of berries, too — try adding raspberries or blackberries for a twist