Strawberry and Port Jam

Home made Strawberry jam is one of those true delights at the breakfast table or on a fresh warm scone.  It’s just different to the off the shelf product.  And this simple recipe is sure to please.



2 1/2kg Strawberries, washed, hulled and sliced
2 1/4kg Sugar
100 ml Port
4 gms NH Pectin



Combine all of the ingredients in a pot and leave for 2 hours at room temperature to macerate.

Cook out to 106°C.

There are any number of ways to test if your jam is at the right consistency with the more common being as follows:

  • Cold plate – Chill a small plate in the freezer.  Pick up the plate after a minute or so and see how it runs.
  • Spoon – Dip a cool metal spoon into the jam, lift out of the pot and turn to the side.  If jam slides off in large amounts it is too thin and should be cooked out a little longer.

Funnel jam into pre-prepared sterilized jars.



Recipe: Dale Prentice