Wild Strawberry Jam

Before you start:

Put a saucer in the freezer

Rinse 3 x 8oz (225g) jars and their lids in boiling water! Drain upside down on kitchen paper.


15 oz (400g) wild strawberries (I use those growing wild in my garden, so they are safe as we don't have foxes here)

15 oz (400g) granulated sugar

1 tbsp pectin


Warm the strawberries in a large thick- bottommed pan or pressure cooker,

Stir in the sugar and pectin

Stir and place on a medium fire stirring all the time until sugar has dissolved.

Bring to a fast boil for approx 4  mn ( without stirring)

Withdraw from heat and test by putting a spoonful of jam onto  a cold saucer. If you can run your finger through the jam and it doesn't run when you turn the saucer on its side, your jam is ready. If not, boil for a few more minutes. (alternatively, use a jam thermometer, if you have one)

Place the jam in the dry warm jars, put the lids on straightaway. (to make this clean and easy I pour the jam from the pan into a glass jug and then use the jug to fill the jars... no mess!)

The jam should be labelled and, when cold, kept in a dry cupboard for upto a year... or even more!