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“This is a favourite in my house, goes fast”
1hr 20mins
6 250 mL jars

Ingredients Nutrition


  1. wash out your jars, lids and rings. put jars into canning kettle and bring to a boil. place rings and lids in a bowl of hot water.
  2. Wash, hull and crush strawberries, one layer at a time until you have 5 cups.
  3. Measure sugar; set aside.
  4. Combine strawberries and lemon juice in a large, deep stainless steel saucepan. Add butter . Pour in Fruit Pectin slowly, stirring as you go until dissolved.
  5. Bring to a full rolling boil over high heat.
  6. pour sugar slowly into boiling strawberries (a second pair of hands is useful for this step!), stirring as you go.
  7. Keep stirring to prevent sticking and burning, until mixture returns to a full boil. Continue to stir for another minute or more of rolling boil. I often do 3-6 minutes to be sure jam will set.
  8. turn off heat, remove pan. skim off any foam.
  9. pour jam into processed jars, putting on lids and rings, tightening to finger tight.
  10. process in water bath for 10 minutes.
  11. remove and place on a dry towel to cool for 24 hours. Lids should pop down fairly quickly. Enjoy!

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