Strawberry Jam

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Bake-O-Glide® AGA Splash Shield
Bake-O-Glide® AGA Splash Shield
The Complete AGA Cookbook by Mary Berry & Lucy Young
The Complete AGA Cookbook by Mary Berry & Lucy Young
Stainless Steel Preserving Pan
Stainless Steel Preserving Pan

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Strawberries are particularly low in pectin and acid so a sugar containing these is a boon for quick reliable results.

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Makes 7lb (3.5 kg)


  • 3.5 lb prepared strawberries (equivalent to 4 lb or 2kg unprepared strawberries)
  • 2 x 1 kg bag of jam sugar
  • Knob of butter


Check fruit, removing any over-ripe or bad strawberries. Place in a large pan. Crush with a potato masher or purée first in a processor.

Add sugar, heat gently on the Simmering Plate, stirring continuously until the sugar is dissolved. Transfer to the Boiling Plate to bring to a fast rolling boil that will not stir down, for 4 minutes. Remove from the heat. Stir in the butter. Ladle into warm jars and screw down lids tightly as each jar is filled.

If you would prefer, substitute the strawberries for raspberries.

From The Aga Book by Mary Berry

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