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homemade strawberry jam

Easy Homemade Strawberry Jam

Prep

20 MINS

Bake

25 mins

Serves

Difficulty

Easy
homemade strawberry jam

About

This easy homemade strawberry jam recipe is made with only 3 simple ingredients, has no added pectin, and is the perfect thing to top your toast or scones - it's also delicious when stirred into some porridge! This strawberry jam tastes so much better than any shop-bought jam and it's ideal for use in baking.

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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Homemade Jam Recipe

How to make strawberry jam

Follow this simple 4-step strawberry jam recipe to create your own scrumptious strawberry jam!

Step 1

Place the strawberries in a heavy bottom saucepan and using a potato masher, crush the strawberries a little bit, until they release their juices.

Step 2

Add the Tate & Lyle Pure Cane Caster Sugar and lemon juice (about 4 tbsp) and place it on low heat. Stir gently until the sugar has dissolved. Increase the heat to high and bring the mixture to a boil. Continue to boil, stirring it often, until the mixture reaches 105C on a kitchen thermometer. If you don't have a kitchen thermometer, perform the 'plate test'. Place a small plate in the freezer for a few minutes. Take it out and spoon a small amount of jam onto the cold plate. Wait 30 secs and push your finger through the jam. If it wrinkles and doesn't flood to fill the gap, it is ready.

Step 3

Turn the heat off under the strawberry jam mixture and let it sit for 15 minutes. Meanwhile, sterilise the jars.

TOP TIP

To sterilise the jars, preheat the oven to 160 C and wash the jars and lids in hot, soapy water and rinse them, but do not dry them. Place the jars onto a baking tray and into the oven for 10 minutes. Soak the jar lids in boiling water for a few minutes. If using the jars with rubber seals, make sure to remove the rubber seals before placing the jars in the oven. If using the jars with wax discs, make sure to cover the jam jars with the wax disc immediately after filling them. To process the jars in a water bath, place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars. Boil the jars for 10 minutes, transfer them to a towel and allow to cool for 12 hours.

Step 4

Transfer hot jam to sterile jars, leaving about 1 cm headspace. Seal jars with wax discs and lids immediately. (Depending on your jar lids, you may have to process your jam jars in boiling water, please see the notes for further instructions). Refrigerate and enjoy!

This delicious recipe was created by Anna. You can find more of her delicious bakes via her blog at annabanana.co.

Ingredients – 3 items

Serving

1

Strawberries

Strawberries

Fresh, hulled and halved

900g
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

800g
Lemon-juice

Lemon juice

medium lemons

2

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We've given the trifle a little refresh here... And wouldn't you know it, it's ended up ten times more refreshing! 

Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...

(See recipe link in bio!)
It's been bowl and cone for as long as we can remember. But now you can add bag to the list too! 

Anyone tried this before!?
Might be too warm but this next link will cool you down...

Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?

As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!

What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you... 

Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!

500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

 Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)

TOP TIPS:
 Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
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For stronger notes of caramel and a softer, sticky texture, you can always count on our Light Muscovado. 

Carrot Cake? It's in the bag!
#WorldChocolateDay... let's just pretend that's not every day! 

If you're planning on embracing some cocoa this evening, here's a myriad of ideas that can help scratch that never ending chocolate itch...

Find the full recipes in our Chocolate playlist.

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We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy! 

So instead, we thought we'd introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it's like a sweet, sophisticated trifle.

Especially if you make it with Pimms like we have... 

Serves 4

Ingredients:

200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

300 ml double cream

4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

Method:

1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
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Double-dipped in white chocolate, these strawberry cookies are soft, chewy and effortlessly creamy.

See the recipe below...

Ingredients (15 cookies):

250g Fresh Strawberries

25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

Pink Food Colouring, 3 Drops

50g Dried Strawberries, Chopped

80g White Chocolate, Chopped 

250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

Red Food Colouring

Rose Petals (Optional)

Method:

1. Preheat the oven to 180ºC/ 160ºC Fan/ Gas Mark 4. Roughly chop the strawberries place in a saucepan with half of the water, heat on a medium heat for approx. 5 minutes until they begin to break down.
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3. Beat the butter and caster sugar together until light and fluffy, whisk in the egg, add the vanilla, pink food colour, dried strawberries, chocolate and mix well. Fold in the flour and bicarbonate of soda. Once the dough comes together refrigerate for 30 minutes.
4. Line two large baking trays with parchment, using your hands roll 15 balls of dough from the mix, space out on the baking trays and flatten a little.
Bake for 15/20 minutes or until the base of the cookies look golden brown. Cool on a cooling rack.
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7. Allow to set.

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #wimbledon #strawberriesandcream #whitechocolatecookies
A morning coffee just isn't the same without it.

Bringing sweet vanilla notes to smooth and creamy mochas, our Barista Vanilla Syrup will have your kitchen rivalling your local coffee shop.

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