Place a medium-sized saucepan over a low heat and once the pan is hot add the strawberries (700g). Fry for a couple of minutes, stirring regularly, and then add the jam sugar (700g) and lemon juice (2 tsp).
Stir all of the ingredients together. Continue stirring until all of the sugar has dissolved - you can tell if the sugar has dissolved by dipping a spoon in and looking at the back to see if any grains have stuck to it.
Once all of the sugar has dissolved, turn up the heat to medium/high. Let the jam bubble until it reaches 105ºC - make sure you move your thermometer around a bit to ensure it's all at the right temperature.
Once your jam has reached 105ºC pour it into sterilised jars (if using) and leave to set.
This recipe can be adapted for however many strawberries you have to use up. Simply use equal quantities (by weight) of strawberries with the stalks removed and jam sugar. You can add lemon juice to taste, but as a rough guide use ¼ tsp of lemon juice per 100g of fruit.
If you're planning on storing your jam for more than a couple of days then you should sterilise your jars before putting in the jam. There's great guide on BBC Good Food on how to do this, alternatively you can purchase kits like this one that mean you don't need to handle hot jars.
See below the recipe for extra tips on using frozen strawberries, what to do if you don't have a sugar thermometer and what to do if your jam doesn't set properly.
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Calories: 17kcal | Carbohydrates: 6.5g | Protein: 0.1g | Fat: 0.1g | Sodium: 0.1mg | Potassium: 23.5mg | Fiber: 0.5g | Sugar: 4.5g | Vitamin C: 6.3mg | Calcium: 2.7mg | Iron: 0.1mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.