There’s something deeply satisfying about spooning homemade jam onto a warm scone or toast in the morning – even more so when you’ve picked the fruit yourself. We’ve got all the kit you need to make something delicious!
Jam-making is all about timing. To get the best flavour and natural sweetness, fruit needs to be picked when it’s just ripe – not under or over. Visit pick-your-own (PYO) farms or forage responsibly in hedgerows, keeping local wildlife and landowners in mind. Or you might even want to start growing our own fruit (we’ve got a great selection at the Garden Centre).
To kick off, here’s a rough guide to UK fruit picking seasons:
Strawberries – June-July
Raspberries – June-August
Gooseberries – late June-July
Blackcurrants & redcurrants – July
Plums – August-September
Blackberries – August-September
Damsons – September
While most fruits can be turned into jam, some are naturally higher in pectin – the setting agent that gives jam its jelly-like consistency. Others (like strawberries) are low in pectin and need a little help.
Top fruits for jam-making:
- Strawberries – classic and sweet, but low in pectin
- Raspberries – vibrant flavour, slightly better pectin content
- Blackberries – excellent for wild foraging, especially from August
- Blackcurrants & redcurrants – naturally high in pectin, great for mixing
- Gooseberries – tart and high in pectin
- Plums & Damsons – rich flavour, perfect for late-summer preserves
Pro Tip! For low-pectin fruits (like strawberries), use jam sugar (which includes pectin) or add a splash of lemon juice to help the jam set.
What kit do I need?
You don’t need a full-blown industrial kitchen – just a few basics. It won’t surprise you to learn that we have it all at the Cook & Gift Shop!
- Large heavy-bottomed pan – Prevents burning and allows even heating
- Jam thermometer – Reaching the setting point (105°C / 220°F) is key
- Sterilised jars with lids – Kilner jars or recycled jam jars work well
- Ladle or jug – For pouring jam into jars
- Funnel – Makes jar-filling tidy and mess-free
- Wooden spoon – For stirring and testing consistency
- Wax discs & labels – For a professional finish
So, you have your fruit and you’ve got your kit. Now all you need is a recipe. Here’s our easy strawberry jam one. Enjoy!
Traditional Strawberry Jam Recipe
Ingredients:
- 1 kg fresh strawberries (hulled)
- 1 kg jam sugar (this is granulated sugar with added pectin)
- Juice of 1 lemon (optional, but helps enhance flavour and set)
Instructions:
- Prep the fruit – Hull and halve large strawberries. Leave smaller ones whole if you like a chunkier texture.
- Combine ingredients – Place the strawberries, jam sugar, and lemon juice into a large non-reactive saucepan.
- Gently heat – Warm over low heat, stirring until all the sugar has dissolved. Don’t rush this part—undissolved sugar can cause crystallisation later.
- Bring to a rapid boil – Once the sugar is fully dissolved, bring the mixture to a rolling boil. Boil hard for 4–5 minutes only (jam sugar sets quicker due to the pectin).
- Test for setting point
- Use the wrinkle test: Drop a little jam on a cold plate from the freezer. After 30 seconds, push it—if it wrinkles, it’s ready.
- Or use a sugar thermometer and check for 105°C / 220°F.
- Skim and cool – Skim off any foam if needed. Let jam cool for 5–10 minutes to stop fruit from floating in the jars.
- Jar up – Pour into warm sterilised jars, seal tightly, and label once cool.
Storage:
- Store in a cool, dark place.
- Keeps up to 12 months unopened.
- Refrigerate after opening and use within 6 weeks.
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