Strawberry jam

Total time: 20m
Preparation Time: 20m

For 6 dl

Nutritional Information

Contains 197 Kcal, 1g Protein, 7g Carbohydrates, 0g Fat


  • Jam
  • 250 g preserving sugar (Coop)
  • 500 g strawberries, cut into pieces
  • Utensils
  • 2 jars, each approx. 300 ml, with lids

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  • Jam

    Place the strawberries in a pan, add half of the preserving sugar, bring to the boil then boil fast for approx. 2 mins., stirring constantly. Add the remainder of the preserving sugar while stirring, then boil for a further 2 mins. Skim off any foam.
  • Test to see if the jam has set

    Spoon a small amount of the hot jam onto a plate, leave to cool. If it is no longer runny and forms a thin skin after a short while, it has achieved the right consistency. If not, continue to boil briefly and then test it again.
  • To fill

    Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on a towel.
  • Tip:

    Strawberry jam with black pepper: Add 1 tsp of crushed black peppercorns to the strawberries. Prepare the jam as above.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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