I love making my own strawberry jam because it’s packed with more strawberries and less sugar than store-bought versions.

I often use frozen strawberries since they’re usually picked and frozen at peak ripeness on the farm, giving them a richer flavor than fresh berries that may be out of season at the store.

Although I use strawberries here, you can easily substitute raspberries, blackcurrants, blueberries, or even mix a blend of berries for a unique twist.

This jam will be slightly runny when freshly made but will firm up nicely after some time in the refrigerator. It’s perfect for topping sandwiches, filling cakes, or enjoying with waffles!

Before you start