Strawberry Jam

Strawberry Jam

This is delicious on a thick slice of bread and butter - just like we used to have at teatime on a Sunday back in the good old days!
ServesPrep / Cooking TimeDifficulty
12 1 hour 1

You do not need to add any water to cook the strawberries as they have plenty of moisture of their own



1kg fresh strawberries, hulled and halved
Juice of 2 small fresh lemon (about 3 tsp)
850g sugar


Place all the fruit and the lemon juice into a maslin pan.
Bring to the boil, turn down the heat to simmering point and continue to simmer for 5 minutes with the lid off, stirring occasionally.
On a very low heat, add the sugar and keep stirring until the sugar has completely dissolved.
Turn up the heat to a gentle boil and cook for around 20 minutes but do NOT stir at this point.
Meanwhile, place a saucer in the freezer compartment then when you think the jam is ready, you need to test it.
Take the jam off the heat and take the saucer out of the freezer.
Carefully place a teaspoon of the hot jam onto the saucer, and place the saucer back into the freezer. for 10minutes.
Remove saucer from the freezer and using the back of your finger, push the jam forward.
If the jam wrinkles it has reached setting point. If it does not do this, return the jam to the heat and continue to boil for a few minutes and then repeat the test until the jam wrinkles.
Remove from the heat, let the jam settle for 10 minutes then pour into sterilized jars and seal whilst hot.
Label and pop into a cool place until you are ready to eat.

Easy way to sterilize jars and lids before adding the jam is to place all in the muslin pan and boil for 10 minutes, and then allow to drain upside down on the draining board.

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