Fraser Valley Strawberry Jam
Fraser Valley strawberries cooked in small batches with lemon for a bright, loose jam.
🇨🇦Canada· British Columbia
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 40
- Difficulty
- Easy
- Calories
- 45 kcal
Equipment
- •Wide preserving pan
- •Sterilised jars
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0 g
- carbs
- 11 g
- protein
- 0 g
- calories
- 45
Instructions
- 1
Layer the berries with the sugar and leave 4 hours or overnight.
- 2
Heat slowly in a wide pan with the lemon juice until the sugar dissolves completely.
- 3
Boil hard, skimming, to 105C.
- 4
Check the set on a chilled saucer.
- 5
Stir in the butter and rest 5 minutes.
- 6
Pot into hot sterilised jars and seal.
Chef's tips
Work in batches of no more than 1.5 kg of fruit; bigger pots boil too slowly and darken.
Ingredient substitutions
- strawberries → raspberries, reducing the cooking time
Storage
Sealed jars keep 12 months.
Common mistakes to avoid
- •Overcooking
- •Under-filling jars so they do not seal
Serving suggestions
Spread on toast or scones
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