Mary Berry Strawberry Jam Recipe

This is a classic, Mary Berry-style strawberry jam that tastes bright and intensely fruity, with a glossy finish and a soft, spoonable set. It is wonderfully simple to make, even if you have never made jam before, as long as you follow a few key cues. Expect a sweet strawberry flavour balanced with lemon, and plenty of real fruit in every jar. Total time is about 1 hour, plus cooling.

Ingredients

For the Strawberry Jam

1kg strawberries, hulled (weight after hulling)
1kg jam sugar (also sold as preserving sugar)
2 tbsp lemon juice (about 1 lemon)
1 tsp unsalted butter (optional, helps reduce foam)

For Sterilising and Potting

4 to 5 sterilised jars with lids (about 300ml each)

How to Make Mary Berry Strawberry Jam Recipe

Prepare the oven: Preheat the oven to 140°C or 120°C fan. Wash jars and lids in hot soapy water, rinse well, then place the jars on a baking tray and heat in the oven for 15 to 20 minutes. (If your lids have rubber seals, sterilise them in simmering water instead of the oven.)
Chill a saucer: Put a small saucer in the freezer. You will use it later to test whether the jam has set properly.
Mix the fruit and sugar: Hull the strawberries and cut large ones in half or quarters. Tip into a large bowl with the jam sugar and lemon juice, then stir well. Leave for 15 to 30 minutes so the strawberries start to release their juices.
Dissolve the sugar gently: Scrape the strawberries and every bit of sugary juice into a large, wide pan. Set over low heat and stir patiently until the sugar crystals have fully dissolved. This step keeps the jam clear and helps prevent a grainy texture.
Boil to concentrate: Turn the heat up and bring the jam to a full rolling boil. Boil hard for 5 to 8 minutes, stirring occasionally to stop it catching on the base of the pan.
Test the set: Take the pan off the heat. Spoon a little jam onto the frozen saucer, wait 30 seconds, then push it with your fingertip. If the surface wrinkles, it is ready. If it runs and stays smooth, boil for 2 minutes more and test again.
Skim and settle: Skim off any pale foam with a spoon. Stir in the butter if using, then leave the jam to stand for 8 to 10 minutes. This cooling pause helps the fruit distribute evenly through the jar instead of floating to the top.
Assemble and fill the jars: Carefully ladle the hot jam into hot sterilised jars (a jam funnel helps). Leave about 5mm headspace at the top. Wipe the rims clean, then seal immediately with the lids.
Cool and label: Leave the jars undisturbed until fully cool, then label and date them. Store in a cool, dark cupboard and refrigerate after opening.

Tips

Why didn’t my strawberry jam set?

The most common reasons are not boiling for long enough or using very juicy strawberries. Use jam sugar for a reliable set, boil at a full rolling boil, and test on the frozen saucer. If it is still loose, return the pan to the heat for 2 minutes and test again.

How do I stop the fruit floating to the top of the jars?

Let the jam stand off the heat for 8 to 10 minutes before potting. This short rest thickens the mixture slightly so the strawberry pieces stay suspended rather than rising.

How can I reduce foam on top of the jam?

Foam is harmless, but it can look messy. Skim it with a spoon after boiling, and add a small knob of butter to help disperse it. Also avoid stirring aggressively once the jam is boiling.

Do I need a sugar thermometer?

No. The frozen saucer test is dependable and beginner-friendly. A thermometer is handy if you already have one, and the setting point is around 105°C, but it is not essential.

Serving Suggestions

Spread on warm toast, crumpets, or a buttered teacake
Spoon onto scones with clotted cream
Swirl through Greek yogurt or porridge
Use as a filling for Victoria sponge, jam tarts, or thumbprint biscuits

Storage

Room Temperature

Store sealed jars in a cool, dark cupboard for up to 12 months. Keep them away from heat and direct sunlight, which can dull the flavour and colour.

Refrigerator

Once opened, keep the jar in the fridge and use within 3 to 4 weeks. Always use a clean spoon to help it keep well.

Freezing

Jam freezes well. Freeze in small, freezer-safe containers (leave a little space for expansion) for up to 6 months. Thaw overnight in the refrigerator and stir before using.

Nutrition

Calories: 50 kcal
Carbohydrates: 13 g
Protein: 0 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 1 mg

Disclaimer: Nutrition values are estimates and vary depending on ingredients, brands, and serving size.

FAQs

Can I use frozen strawberries for strawberry jam?

Yes. Thaw them first, include all the juices, and expect the jam to take a little longer to reach setting point because frozen fruit often releases more water. Use jam sugar and rely on the cold-saucer test.

Do I have to use jam sugar, or can I use granulated sugar?

Jam sugar is the easiest option because it contains added pectin for a reliable set. You can use granulated sugar, but you will usually need to add pectin and you may need a longer boil. For a Mary Berry-style result, jam sugar is the most consistent.

What is the setting point for strawberry jam?

The setting point is about 105°C. If you do not have a thermometer, use the frozen-saucer wrinkle test instead, which is very accurate for home jam making.

Why is my jam grainy or crystallised?

This usually happens if the sugar was not fully dissolved before the jam was boiled, or if sugar crystals were left on the side of the pan. Always dissolve the sugar over low heat first, and wipe down any crystals on the pan sides with a damp pastry brush before the full boil.

How long does homemade strawberry jam last?

Sealed, properly sterilised jars keep for up to 12 months in a cool, dark place. Once opened, store in the fridge and use within 3 to 4 weeks.