- 1kg fresh strawberries, hulled and halved
- 1kg white sugar
- Juice of 2 large lemons(strained)
- 4 medium jars (sterilised)
- Place the strawberries and sugar into a deep, wide, heavy-based stainless steel or enamel saucepan. Give the pan a shake so the sugar settles down into the berries.
- Drizzle lemon juice over the top, cover and leave sit for an hour or two.
- After having left the mixture sit, place the pan over medium/low heat and warm the mixture, stirring gently until the sugar has dissolved.
- Increase the heat to very high and let the jam boil rapidly, stirring occasionally to prevent sticking, for between 15 and 20 minutes until it has reached setting point.
- When the jam is close to setting point it bubbles up noticeably in the pan. Temperature may need adjusting to prevent boiling over. The jam will have reached setting point when the temperature has reached 105°, or when a wooden spoon dipped into the jam shows the last few drops looking thick and syrupy. Keep testing the jam every minute of so, and as soon as it’s ready, take it off the heat and let it settle for a few minutes. Alternatively, spoon a little jam on an ice-cold saucer and put it in the freezer for a minute or so, then use a finger to push through it. If the surface wrinkles up a little, it’s ready.
- Ladle jam into hot, sterilised glass jars, and then cover them with a sheet of baking paper before leaving them to cool completely.
- Once cooled, remove the paper and seal the jars tightly.
- Label and date each jar and store in the refrigerator for up to 4 months.
Makes 4 jars