Ande's Strawberry Jam Recipe

Ande & Josef have been making preserves for over 27 years. It all started when they moved to the Clare Valley in 1993, to escape the city life of Melbourne. During that time they were living in a big beautiful house near Hill Town. The classic Australian style house with corrugated iron and a huge wrap around veranda, backing onto the property of a sheep sheerer. 

During this retreat from the hustle and bustle, Ande and Josef spent time with their daughters, and made their way through a little recipe book called Jams and Chutneys, (which they still have today - filled with notes, and additions to many jams and chutneys). If you've ever visited our winemakers garage sale - you'll know exactly what were talking about as Ande's jams and chutneys are often on tasting and for sale!

This strawberry jam is an oldie but a goodie - a simple jam that always delights. Bright in colour, and deliciously sweet. A favourite recipe from the winemakers wife, Ande!


- 8 x 250ml Jars (see notes below on preparing jars in oven)
- 5 cups of ripe strawberries (unripe parts removed, washed, hulled and chopped into 8ths.)
- 1/2 cup Lemon juice
- 1 teaspoon Butter or Margarine (optional, see note below)
- 7 cups Castor Sugar

Before you start:
- Strawberries need to be ripe, cut away any blemishes or unripe parts.
- The butter you add at the beginning stops the mixture from frothing, it is not essential to add, if you have allergies.
- This recipe should make about 8 x 250ml jars.
- Have the glass jars washed and warming in the oven at 110 C before you start cooking.
- Lids need to be clean and dry

1. Place cleaned glass jars in oven at 110 °C. 
2. Place 4 or 5 small plates in your freezer (to test the jam setting later on)
3. Wash, hull and chop strawberries into 8ths (you should have 5 cups worth after they are cut).
4. Using a deep stainless steel pot heat the strawberries, lemon juice and butter or margarine (optional, see note above). Bring to the boil.
5. When fruit is soft gradually stir in castor sugar. 
6. Stir constantly until boiling. Keep cooking at a constant bubbling simmer for 20 minutes. Stirring the pot to avoid sticking to the bottom.
7. Now, time to test if the jam has set:
Take one of the frozen plates and place a dab of the hot strawberry mixture in the middle. Leave to sit for a minute. Test by pushing the dab with your finger: if it appears to have crinkled a little or created a skin you know your jam will set and is ready to jar.
If its too running continue cooking and test again with plates in 10 minutes time, until it appears set. If you have any froth or sediment forming at the top of the pot, skim off with a spoon and discard.
8. Funnel the hot strawberry jam into the hot jars, seal immediately and allow them to cool. If they have sealed correctly, you will hear pop's going off as they cool. 

*Time to make pancakes*

If you find the whole setting process really hard, I suggest you go buy some 'Jamsetta' from your supermarket - it makes getting the viscosity fool proof!

I hope you enjoy this recipe. Ande Orbach.