Mary Berry Strawberry Jam Recipe – Classic, Sweet & Homemade

Strawberry jam was one of the first preserves I ever made, and it nearly boiled over on me the first time. I didn’t realize how quickly the mixture can bubble up once it reaches a rolling boil. But after a few tries (and cleaning sugar off my hob more than once), I finally nailed Mary Berry’s classic method.

The beauty of this recipe is its simplicity—just three ingredients and you’ve got a glossy, soft-set jam that tastes like summer in a jar. It’s perfect for beginners, and trust me, you’ll never look at shop-bought jam the same way again.


Why This One Works So Well

  • Only 3 Ingredients – Strawberries, sugar, and lemon juice—nothing more.
  • No Pectin Required – Lemon juice helps the strawberries set naturally.
  • Soft Set, Full of Fruit – Keeps that classic, slightly loose British jam texture.
  • Quick & Easy – From start to jar in under an hour.
  • Perfect for Baking – Fills sponges and spreads beautifully on scones.

Ingredients + Why They Matter

  • Fresh Strawberries (1kg / 2.2 lbs) – Choose ripe, fragrant berries. Overripe ones can make the jam too runny.
  • Granulated Sugar (1kg / 2.2 lbs) – Balances sweetness and preserves the jam. I once tried caster sugar, and it crystallized—stick to granulated.
  • Fresh Lemon Juice (2 tbsp) – Brightens the flavor and helps the jam set naturally.

How to Make Mary Berry’s Strawberry Jam

Step 1 – Prepare the Strawberries

Wash and hull the strawberries. If large, cut in half. Gently mash a few to release juice.

Step 2 – Add Sugar & Lemon Juice

Stir sugar and lemon juice into the strawberries. Leave for 15–30 minutes to draw out juices.

Step 3 – Cook the Jam

Warm gently until sugar dissolves. Increase heat and boil rapidly for 10–15 minutes.

  • Thermometer method: Look for 105°C / 220°F.
  • Plate test: Drop jam on a chilled plate, wait, then push with your finger. If it wrinkles, it’s ready.

Step 4 – Skim & Jar

Remove from heat, skim foam, and let sit 5 minutes. Ladle into sterilized jars and seal.

Step 5 – Store & Enjoy

Keep unopened jars in a cool cupboard. Once opened, refrigerate and use within 3–4 weeks.


What Goes Well With Strawberry Jam

  • Cream scones & clotted cream – A true British classic.
  • Victoria sponge cake – Layer with whipped cream.
  • Buttered toast or crumpets – Simple comfort food.
  • Yogurt or porridge – Adds fruity sweetness.
  • Breakfast pancakes or crepes – A natural topping.

strawberry jam

Expert Tips

  • Don’t stir while boiling—the jam stays clearer.
  • Sterilize jars properly—10 minutes in the oven at 140°C (285°F).
  • If your jam looks too runny, keep boiling in 2-minute bursts and test again.
  • A soft set is traditional—don’t expect a stiff jelly-like texture.

Variations to Try

  • Strawberry & Rhubarb Jam – Adds tangy depth.
  • Vanilla Strawberry Jam – Stir in ½ tsp vanilla after cooking.
  • Mint-Infused Jam – Infuse a sprig of mint, remove before jarring.
  • Strawberry & Lemon Zest Jam – Adds brightness alongside the juice.

Storage & Shelf Life

  • Unopened jars: Store in a cool, dark place up to 12 months.
  • Opened jars: Refrigerate and use within 3–4 weeks.
  • Always label with the date so you know when it was made.

FAQs

How long does homemade strawberry jam last?
Unopened, it lasts up to a year in sterilized jars. Once opened, refrigerate and use within 3–4 weeks.

Why won’t my strawberry jam set?
It probably didn’t reach the setting point (105°C / 220°F). Use a thermometer or plate test, and boil for a couple more minutes if needed.

Do I need pectin to make strawberry jam?
No—Mary Berry’s recipe relies on lemon juice, which works with the strawberries’ natural pectin.

Can I use frozen strawberries for jam?
Yes, just thaw and drain excess liquid first. Frozen berries may take a little longer to boil down.

What sugar is best for strawberry jam?
Granulated white sugar is best. Avoid brown sugar—it changes the flavor and can make the jam cloudy.

Can I make low-sugar strawberry jam?
Yes, but it won’t last as long and may not set as well. Store in the fridge and eat within 2 weeks.


Other Similar Recipes


Mary Berry Strawberry Jam Recipe – Classic, Sweet & Homemade

Course: PreservesCuisine: British
Servings

4-5 Jars

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

50

kcal

Ingredients

  • 1kg fresh strawberries (hulled, halved if large)

  • 1kg granulated sugar

  • 2 tbsp lemon juice

Directions

  • Prep strawberries and mash a few.
  • Add sugar and lemon; let sit 15–30 mins.
  • Warm until sugar dissolves, then boil 10–15 mins until set.
  • Skim foam, let rest, then jar.
  • Seal, label, and store.