Mary Berry, renowned for her timeless baked treats like chocolate cake, carrot cake, and especially the iconic Victoria sponge, has shared a wonderfully simple recipe for homemade strawberry jam. This classic jam is the perfect companion for a Victoria sponge, bringing sweetness and freshness that elevates the dessert.
Making your own strawberry jam at home might seem daunting, but Mary Berry’s recipe proves it’s easy, quick, and deeply rewarding. In her BBC series Mary Berry Cooks, she highlights the joy of homemade jam and offers practical tips to get it just right.
One key tip is to use strawberries that are slightly underripe—just before they hit full ripeness—as this helps the jam set better. The recipe itself requires only three basic ingredients: fresh strawberries, lemon juice, and jam sugar, which contains pectin to ensure a perfect gel.
READ MORE: Taunton Man Diagnosed with Aggressive Tumours Despite Minimal Symptoms
READ MORE: Community Triumph: Elm Tree Inn Saved by Remarkable Buyout
To begin, gently heat the strawberries and lemon juice until soft, then stir in the jam sugar over a low heat until fully dissolved. Once the mixture turns clear, it should simmer steadily for about six minutes. To check if your jam is set, use Mary’s “ripple test”: place a small drop on a chilled plate, refrigerate for a couple of minutes, then run your finger through it—if it wrinkles without running back together, it’s ready.
Sterilising your jars and lids is crucial for preserving your jam safely. You can do this by running jars through the dishwasher and filling them warm, or by washing and drying them thoroughly in an oven. Boil the lids for ten minutes and let them air dry before sealing.
This recipe makes approximately four jars of delicious strawberry jam that can be stored unopened in a cupboard for up to a year. After opening, keep the jam refrigerated to maintain freshness.
Ingredients:
- 1kg (2lb 4oz) fresh strawberries, washed, hulled, and dried
- Juice of 1 lemon
- 1kg (2lb 4oz) jam sugar
Instructions:
- Place strawberries and lemon juice in a large saucepan and warm gently to soften the fruit.
- Stir in the jam sugar over low heat until dissolved and the mixture becomes clear.
- Allow to simmer for about six minutes, checking set with the ripple test.
- Remove from heat and let cool for 10 minutes to distribute fruit evenly.
- Pour into sterilised jars, seal, label, and store.
Enjoy the rich flavors of fresh homemade strawberry jam, a simple recipe with exquisite results from one of Britain’s beloved culinary icons.