Making strawberry jam from scratch

Strawberry Jam Doughnuts

In Blog, Seasonal Recipes, Summer by Luke StuartLeave a Comment

Ideally use fresh local strawberries for this classic favourite. Once you’ve made the doughnuts and the jam, use a piping bag to fill the doughnuts with jam. Serve warm. Makes 4-8 doughnuts.

Making the Doughnuts


  • 5g fresh yeast
  • 3g salt
  • 25ml milk
  • 70g eggs, beaten
  • 125g strong flour
  • 70g unsalted butter, softened
  • 25g caster sugar
  • A little citrus zest & sugar, mixed


  1. Preheat oil 180°c
  2. Warm the milk and add the yeast.
  3. Sieve the dry ingredients into a freestanding mixer with the ‘K beater’ and add the yeast mixture.
  4. Increase the speed and add the eggs quickly in a steady stream. Continue by gradually adding the butter – beat until elastic and glossy.
  5. Cover and leave to prove until doubled in size.
  6. Knock back and divide into 35g pieces. Shape into balls and place directly on oiled parchment.
  7. Allow to prove a second time until doubled in size.
  8. Carefully tip the doughnuts into the oil and fry until swollen and a rich golden brown colour
  9. Drain well, then toss in the citrus sugar while still warm.

Making the strawberry jam


  • 150g strawberries or raspberries
  • 40g caster sugar


  1. Roughly chop the fruit and cook with the sugar until a jam consistency is reached – approx. 15 minutes.
  2. Allow to cool then transfer to a piping bag. Keep chilled until ready to use.

Do you have a favourite filling for doughnuts? Have you tried a similar recipe? Tell us how you got on in the comments below.

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