How to turn a Big Bowl  of Strawberrys into Brown Betty Berry Jam.

How Could I resist?

4kgs or  8+ pounds of strawberries for a mere $7.99?

Before the till had finished ringing, I was already mentally counting the amount of empty glass jars I had  at home  for the upcoming jam making session. I was totally unable to by- pass  such a bargain when confronted with  an extremely large tray of super fresh super sweet strawberries at such a super low price.

I believe its genetic.

I come from a long line of preservers. Grandmothers on both sides of my family were world famous in there hometowns for there glorious bottled goodies. Pickled onions, chutneys, sour jams, pickles, chow chows and fruit all received the golden treatment from the grand ladies of confiture.

What used to be the hardest step in making any preserves, was ensuring that your glass jars were  clean and sterilized. My grandmothers would have been well impressed with automatic dishwashers, which  have the ability to sterilize jars with a touch of a button.

If you remember to sterilize the jars well, with either a dishwasher or by boiling the jars in a pot of water, and you weigh the prepared fruit before adding the same amount in sugar, you on the right track to achieving jam making success!

Brown Betty Berry Jam

For arguments  sake, I have given you the quantities for 2kg strawberries which will make enough for 4-5 jars of jam, dependant on size of jars!


2kg fresh ripe strawberries

1kg caster sugar ~ or there abouts

1kg brown sugar ~ or there abouts

1 lemon, juiced and zested

4-5 clean, sterilized glass jars with lids


  • Hull the strawberries and wash under cold running water.
  • Weigh the prepared strawberries and place into a large pot or preserving pan.
  • Add the same amount of sugar as was  the weight of strawberries, balancing it between the caster and the brown.
  • Add the juice and zest of the lemon and place the pot on  a low heat, stirring well to begin to incorporate the sugar and the berries.
  • Allow to heat gently to fully dissolve the sugar, stirring occasionally.
  • Bring the mixture to a rolling boil, and skim off any foam that comes to the surface with a ladle. Discard the foam.
  • Allow the jam to boil until the mixture reaches setting point ~ this  should take 7-10 minutes.  You can check for setting point by placing a plate in the freezer for 15 minutes until its REALLY cold. Remove from the freezer and spoon a bit of the jam on to the plate. Wait a minute for the jam to cool slightly and then run your finger through the jam. If the jam leaves a wrinkle on the plate, its ready.
  • Remove the pot from the heat and spoon straight away into hot, sterilized jars. Seal confidentially and label artistically!
  • If done correctly, this jam will keep for up to a year.




  1. That looks divine Bridget! 😀 I'm planning on doing some preserving too this season what with all of this fantastic fruit on offer!

  2. Marilyn said…

    Bridget, your bowl of strawberries look divine. The jams are lovely. I too, love preserving. My first time 30 years ago I did 500 jars… Still going now on Maui with lilikoi (passionfruit) jellies and papaya-mango jams… Will try strawberry soon…

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