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Strawberry Jam


Would you believe that spring has just started and we will be having 35C/95F degrees during the weekend?Well, we didn’t have much of a winter this year and we don’t expect spring to last for long, so I wanted my post today to be very colourful before spring is gone.

Whenever I go to the farmers’ market I have so many things to do afterwards as I usually want to buy everything and that means a lot of work.

This week I couldn’t resist buying some strawberries.The prices ranged around 3 to 3,50 Euros a kilo.I usually check the prices before buying and I spotted someone selling with 2 Euros a kilo.I was really lucky because I don’t think I will get them any cheaper, even during May.  So this was a great opportunity to make my strawberry jam.

My friends Rosie, of Rosie Bakes a Peace of Cake and Pixie of, You say Tomahto and I say Tomayto are hosting their first event “Putting up” and they are hoping to make it a seasonal event.If you are into making jams and preserves there is still plenty of time until the 21st of May to participate and who knows you may win the raffle which will be a book on Jams and Preserves. I am submitting my recipe there hoping to win the book.

Strawberry Jam

Preparation time:30 minutes

Simmering time:about 20 minutes from boiling point

Makes about 2 kilos of jam


2 kilos strawberries

800 grams Sugar

1 tablespoon brandy

4 tablespoon lemon juice


Begin by sterilizing your jars. See how to sterilize your jars here.  I have been making jams for many years and have never used this method although I know my mother used to boil the jars and lids. What I do is before using them I wash them in the washing machine in the high temperature program (65C). I usually wash them in the evening and they stay in the washing machine all night.

Would you believe that in the morning they are still warm? So this works well for me for years.

Wash the strawberries with plenty of cold water and remove the stems.Place them into a colander so that they dry and then into a large pan. As I like some chunks of fruit in the jam, I leave them whole but know that this will take longer to set as by crushing them it releases the natural pectin so it can thicken.

Add sugar and brandy, then cover with cling film and place into the fridge overnight.

The next day bring to a boil.When they begin boiling lower heat to the minimum and you will need to stir it once in a while.You must remember that the mixture will rise as it boils.

As it boils you will see some foam emerging on the top.That should not worry you because that’s just a lot of air trapped in the bubbles from the boiling but it’s best to remove it as the jam looks better without it.  Otherwise it is harmless. You may avoid foaming by adding 1 teaspoon of butter or margarine to the mix but this will help early spoilage of the jam, so it is better to skim it.

After patiently simmering for a while you will notice that your jam is still too runny.What you have to do is put some of the boiling jam in a spoon and let it run back into the pan.If all the jam falls away from the spoon it is not ready yet.You must keep checking this regularly and the drops will be falling slower and slower and when a last drop does not drop down but rests on the spoon this means that it is set.

Add the lemon juice and stir and remove from the heat and let it cool down.Don’t worry if the jam is still runny, as it cools down it will thicken.Place jam in the jars, cover with a lid, label and store in a cool, dark cupboard for at least two to three months otherwise refrigerate.

This will be our breakfast for a couple of months.

Kopiaste and Kali Orexi,

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20 Responses

  1. Bellini Valli

    Not often you are right but you are right again sis. (Just teasing like sisters do:D) …I am jeolous. The temperatures are supposed to rise to 20C here this weekend and my family and Peter in the East are supposed to get snow…again.I always remember the juciest strawberries we found just outside of Ioannina. Love your jam. I will post my entry for “Putting Up” tomorrow!!

  2. Ivy

    This is not very good for us you know as it hasn’t rained much and in some years Canada will have a nice hot climate and here it will be like Sahara.

  3. Susan from Food Blogga

    Homemade strawberry jam is my favorite, Ivy. I often do a “quick” jam with a mix of berries and add it to my oatmeal of yogurt to brighten up breakfast a bit. Enjoy the farmers’ markets!

  4. Ben

    Look at all those delicious strawberries! I want a jar right now 🙂

  5. Elly

    Looks delicious! Jam is one of those things I’ve always wanted to make but never have gotten around to. You’ve inspired me.

  6. Peter G

    That has to be the best tip I read today! Sterilising your jars in the washing machine! Great jam Ivy. Strawberry is always a winner!

  7. Ivy

    @ Susan: I do that often as well and I love strawberries in my cereals or in the yoghurt.

    @ Ben: okay Ben I shall keep one for you for when you come to Greece.

    @ Elly: That’s nice to hear.

    @ Peter G: How can something survive if it is boiling for 1 hour:-)

  8. Lore

    It’s just the same around here as temperatures and rapidly growing and I fear we only have a few more days of spring left.
    Lucky you with the strawberries, you made such a wonderful jam! Your explanations are really important to me since I’ve never made jam before!

  9. Ivy

    Lore, most of the jams are done in the same way. Experiment with a small quantity choosing something cheap and see how it goes.

  10. Passionate baker...& beyond

    YUM YUM YUM Ivy…may I have a jar? Delicious! Do send it over to Pixie’s & Rosie’s who are hosting a joint preserves event. YUM!!

  11. Ivy

    Deeba you can have the big one. You scared me. I thought I forgot to add the links to their sites. Already sent.

  12. Rose

    Strawberries are now in season and I’m hoping to buy plenty on Tuesday so I can make that Jam! Looks wonderful, Ivy and thanks so much for explaining the process to everyone so clearly. Ta for participating, sweetie!

  13. Ivy

    Μy pleasure to participate.

  14. Carmen

    thanks for your recipe

  15. Ivy

    Hi Carmen, thank you for dropping by.

  16. Emiline

    Well, I think you have a good chance of winning.
    This looks awesome! I love putting butter and strawberry jam on toast. Mmmm…
    Enjoy your weather! It’s cold here. 30 degrees F.

  17. Ivy

    Wow, it sure is cold where you live. There is a lot of good cooks out there making wonderful recipes but this time it’s a matter of luck as it’s a raffle. Thanks anyway.

  18. Rosie

    Hi Ivy, oh wow strawberry jam and it looks wonderful!! 🙂 Thank you SO much for partaking and also for your lovely run down on how to make this jam 🙂

    Rosie x

  19. Núria

    This looks like a great mermelada de fresas! I shall check how much the straberries cost here and be back… 2 Euros sounds so cheap!!!

    Thanks for the recipe, Ivy 😀

  20. Ivy

    @ Rosie: I always make strawberry jam but if it wasn’t for your event I would have probably postponed it for later and who knows ….

    @ Nuria: I like the sound of mermeleda de fresas. The usual price is about 3 – 3,5 euros.

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