Tuesday 20 January 2015

Strawberry And Apple Jam

I love homemade jam.  It just tastes better and you know exactly what is in it.   Here's my Strawberry and Apple Jam recipe.  It makes a delicious and slightly tangy jam full of flavour.

1.5kg of strawberries
1.3 kg of white sugar
Juice of 2 - 3 lemons
2 medium to large Granny Smith Apples
1/4 cup of water.

Cut and hull the strawberries and place in a large saucepan.

Peel,  core and quarter the apples

Grate the apples or blitz them in a food processor.

Add the grated apples, water and lemon juice to the strawberries  in the saucepan and slowly bring to the boil stirring occasionally.  Cook for 10 minutes

Add the sugar in small batches while stirring. and bring to the boil again. Skim off any foam the forms on the top.

Cook until setting point is reached.  Test this by placing a couple of teaspoons of jam on an icy cold saucer.  Let it sit for five minutes and run your finger through the jam.  If it wrinkles then setting point is reached.

Pour while hot into hot sterilised jars and seal immediately.  Once cool, store in a cool,  dark  and dry place for up to one year.

This recipe makes just over 2 kg of jam.


*  Frozen strawberries can be used.  I blitz them in the food processor.

*  Strawberries are low in pectin.  This means the jam will set runny.  The Granny Smith apples help to set it into a firmer jam.

*  Jars must be made of glass and lids must be metal,  clean and in good condition.

*  To sterilise jars and lids,  wash in hot soapy water and rinse clean.  On an oven tray place a clean tea towel and turn the jars and lids upside down on the tray. Place them in the oven and turn it on to 110 degrees.  When the oven reaches this temperature turn it off and let them sit in the oven for 10 minutes.

*  Always sterilise more jars than what you think you'll need.

*  Sterilise funnels,  tongs,  spoons and any other equipment that comes in contact with the jam when bottling it.  I pour boiling water over them.

*  If I can I like to use lids with the pop button.  I know a true seal is made when the button pops down.

*  Always wipe the jars down after you have filled them.  Make sure there is no jam spilled on the top rim of the jar before you seal it.

*  If you have smaller of larger quantities of strawberries,  change the recipe accordingly.

*  A jar of jam makes a fabulous,  frugal present and is well received


  1. Yum! I have a glut of apples at the moment, but just made a small batch of strawberry and raspberry jam! This is a good excuse to do more though :)

  2. Carolg
    Hi Wendy,
    Just wanted to share a little tip I have regarding straw berrys.Many years ago my grandmother who owned a strawberry farm told me that if you drop strawberrys into boiling water for just a minute then put them into a bowl of cold water all the seeds just fall off.It works a treat and I do it everytime I make jam etc.

  3. I would love to make some of this jam, it sounds good. Unfortunately we pay the earth for strawberries here, and I haven't had much success with growing them. My vines definitely don't produce enough strawberries for jam :)

    I just remembered that I have mulberries somewhere in my freezer that were given to me a while ago. Might see if I have enough for jam, otherwise I will have to think of something else to do with them :)

    Have a great week Wendy!


  4. Thanks Wendy for this recipe, can't wait to try it, Maureen

  5. Wow so many jars from one batch! I've never made jam before & would love to try it. I think it's the amount of sugar you have to use that puts me off. Can you make it with less sugar without it affecting it setting......I have no idea if the sugar even helps it set lol It's quite obvious I know nothing about jam making! Cheers Donna Z :)

    1. I was the same about the sugar. I always put in less than what they say and add more lemon juice.
      You can make jam with far less sugar but need to add pectin powder and use artificial sweetener. Sally Wise has a book called A Year In A Bottle. It's all about jam, relishes, sauces and preserving. A fantastic book and gives you ideas to make up your own type of jam.

    2. Thanks Wendy I'll have a look out for it. I have found Sally's website and drooled over it lol. Cheers Donna Z :)

  6. Thankyou Wendy for the jam recipe, will try it next time I make Jam. Your Brown Sugar recipe worked out a treat as well. Love your posts.
    Kind Regards

    1. You're welcome Kathryn. The brown sugar is so easy.

  7. Hi Wendy,
    I have plenty of jam at the moment but still have strawberries in the freezer. I was wondering if you could give your strawberry ice cream recipe please. I love being able to use things preserved when in abundance to use later on. Thanks so much.

    1. Hi Helen, I don't have a recipe as such for strawberry icecream. I just use 5 or 6 frozen cut up bananas, what ever amount of frozen strawberries you have, a drizzle of honey and cream. Whiz in a food rocessor. Cream and honey are optional as the bananas make it creamy.


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