Strawberry Jam
Serves
Three X 500ml jars
Time
24 Hours
Allergens
Milk
Ingredients
- 1¼kg Strawberry, hulled and large ones halved
- 1kg Jam sugar
- 1 Lemon, juiced
- 20g Unsalted butter
Method
- Layer the strawberries and sugar in a large bowl, finishing with a layer of sugar. Cover the bowl and leave for 24 hrs. Meanwhile, put a couple of saucers in the freezer to chill.
- Next day, the juices will have been drawn out from the fruit, leaving you with a bowl of berries in a sugary pink syrup. If this hasn’t happened, give the berries a quick stir, then leave for a few more hrs.
- Tip the mixture into a preserving pan (or a large pan with wide, sloping sides) and warm to dissolve the remaining sugar. Once dissolved, bring to the boil, stirring frequently until bubbling.
- Pour in the lemon juice, return to the boil, then boil hard for 10 mins, stirring occasionally. If the surface of the jam starts to look a little scummy, add the butter. Take from the heat, then drop a little jam onto a chilled saucer. Let it cool a little, then push your finger through the jam. If the jam parts, leaving wrinkled ripples, it is ready.
- Allow the jam to cool for 30 mins, then pot into sterilised jars and, when the jam is cool, label the jars, store in the fridge.
