Untitled Document

Low Sugar Strawberry Jam (soft set)

Scroll down for variations using different programmes

Due to the reduced sugar content, this jam will only keep for about 3-4 weeks unopened. Once opened store in the fridge and use within about 14 days.

Wash the strawberries and remove the stems. Leave small berries whole but cut medium or larger strawberries into quarters or even eighths. Alternatively, thickly slice the berries. Remove any pips from the lemon. Add the water, lemon, strawberries, and sugar to the bowl.

Select Vital programme (P2) and set time for 20 minutes, then validate by pressing OK. When the contents reach the required temperature (after about 10 minutes), the cooking time begins and the timer starts to count down. After the end of the 20 minute cooking time, the jam maker stops and beeps; press the OK button to stop the beep. When the appliance beeps, test for a set. Remove and discard the piece of lemon.

To test if the jam is set, place 1 teaspoon of hot jam on a cold saucer and allow to cool for 1 minute, then push the surface with a fingertip. If the surface wrinkles the setting point is reached. If not, keep re-testing in 3-5 minute intervals until a satisfactory set is obtained. Add butter to disperse scum. Remove scum. Allow the jam to cool slightly so the fruit does not float to the top. While the jam is still hot, pour into warmed sterilized jars. Seal with waxed jam papers and cellophane covers as soon as it is put in the jar. Label when cold.

Traditional Strawberry Jam (made with commercial liquid apple pectin)

Scroll down for variations using different programmes

Wash the strawberries and remove the stems. Leave small berries whole but cut medium or larger strawberries into quarters or even eighths. Alternatively, thickly slice the berries. Add the water, lemon juice, strawberries, and sugar to the bowl.

Select Tradition programme (P3) and set time for 30 minutes, then validate by pressing OK. When the contents reach the required temperature (after about 10 minutes), the cooking time begins and the timer starts to count down. After the end of the 30 minute cooking time, the jam maker stops and beeps; press the OK button to stop the beep.

Carefully remove the paddle using oven gloves. Stir in the butter to disperse any scum. Stir in the liquid pectin using a wooden spoon. Remove any scum. It is not necessary to test the set of the jam when using liquid pectin.

Allow the jam to cool slightly so the fruit does not float to the top. While the jam is still hot, pour into warmed sterilized jars. Seal with waxed jam papers and cellophane covers as soon as it is put in the jar. Do not move the jars for 12 hours otherwise it could affect the set. Label when cold.

Traditional Strawberry Jam (with lemon juice added to improve setting)

Scroll down for variations using different programmes

Programme: Tradition (P3)

200 ml water
3 tablespoons fresh lemon juice
1 kg granulated sugar
1 kg strawberries
A knob of butter (optional)

Wash the strawberries and remove the stems. Leave small berries whole but cut medium or larger strawberries into quarters or even eighths. Alternatively, thickly slice the berries. Add the water, lemon juice, sugar and strawberries to the bowl.

Select Tradition programme (P3) and set time for 30 minutes, then validate by pressing OK. When the contents reach the required temperature (after about 10 minutes), the cooking time begins and the timer starts to count down. After the end of the 30 minute cooking time, the jam maker stops and beeps; press the OK button to stop the beep. When the appliance beeps, test for a set.

To test if the jam is set, place 1 teaspoon of hot jam on a cold saucer and allow to cool for 1 minute, then push the surface with a fingertip. If the surface wrinkles the setting point is reached. If not, keep re-testing in 3-5 minute intervals until a satisfactory set is obtained. Add butter to disperse scum. Remove scum. Allow the jam to cool slightly so the fruit does not float to the top. While the jam is still hot, pour into warmed sterilized jars. Seal with waxed jam papers and cellophane covers as soon as it is put in the jar. Label when cold.

Quick Strawberry Jam

Programme: Quick (P4)

200 ml water
3 tablespoons fresh lemon juice
1 kg strawberries
1 kg jam sugar (see table)
A knob of butter (optional)

Wash the strawberries and remove the stems. Cut the berries into quarters or for large berries cut into eighths. Alternatively, thickly slice the berries. Add the water, lemon juice, and strawberries to the bowl. Select Quick programme (P4) and set time for 15 minutes, then validate by pressing OK. When the contents reach the required temperature (after about 7 minutes), the cooking time begins and the timer starts to count down. After the end of the 15 minute cooking time, the jam maker stops and beeps; press the OK button to stop the beep.

Add the jam sugar and press OK again. The programmed time 7 minutes is automatically displayed. Start cooking by pressing OK. When the appliance beeps, test for a set.

To test if the jam is set, place 1 teaspoon of hot jam on a cold saucer and allow to cool for 1 minute, then push the surface with a fingertip. If the surface wrinkles the setting point is reached. If not, keep retesting in 3 to 5 minutes intervals until a satisfactory set is obtained. Add butter to disperse scum. Remove scum. While the jam is still hot, pour into warmed sterilized jars. Seal with waxed jam papers and cellophane covers as soon as it is put in the jar. Label when cold.

The times stated in the tables and recipes are only approximate and will vary depending on the ripeness of the fruit used and the variety. Each batch of jam or jelly made may require different times to cook and set. You will soon get used to judging when it is ready.

Strawberries have a low pectin content, therefore we advise choosing a recipe with commercial liquid pectin added or using jam sugar which already has pectin added. Alternatively, you can add fresh lemon juice to improve the set but the results are often less reliable.

Programme	Programme setting	Type of sugar	Weight of sugar	Approximate Cooking time	Approx Yield

Vital (soft set only)	P2	Granulated sugar + quarter of a lemon with its peel	350 g	20-30 min	Slightly under 2 lb

Tradition	P3	Granulated sugar + 3 tablespoons fresh lemon juice + half bottle Certo	800 g minimum or 1kg maximum quantity *	30-40 min	3 lb

Tradition	P3	Granulated sugar + 3 tablespoons fresh lemon juice + half bottle Certo	800 g minimum or 1kg maximum quantity *	30-40 min	2 3/4 lb

Quick	P4	Jam sugar + 3 tablespoons fresh lemon juice	1 kg	15 min precooking and then 7-12 min	3 1/2 lb

* You can choose the quantity of sugar added to the recipe. For traditional UK style jam we advise using the maximum quantity.