Makes 6x 8 floz jars – always sterilise more jars than the recipe requires
1 kg strawberries rinsed and hulled
Juice of 1 large lemon
½ kg jam sugar
½ kg granulated sugar
Equipment:
See Preserve making equipment page for full list - Plus a potato masher
- See how to page to sterilise jars and lids - turn the heat on at this stage
- Put lemon juice and strawberries in maslin pan and slowly bring up to a gentle boil – takes about 10 – 15 minutes – stirring constantly.
- Remove from heat and mash strawberries to a rough puree with the potato masher
- Add both sugars.
- Return to hob and continue to stir constantly over a low heat until all the sugar has dissolved.
- If you are not sure if it has dissolved then continue to stir for another couple of minutes.
- Turn up the heat to a rolling boil (fast boil) – continue to stir constantly.
- Once you have the rolling boil set timer for 5 minutes.
- If you are using a thermometer the jam needs to be at 220 degrees and/or See how to page to test for a set.
- After 5 minutes remove from heat, leave for a couple of minutes – use this time to drain the lids and get the jars out of the oven.
- Using jam funnel and ladle pour into sterilised jars and put on lids.
- Wait until fully cooled before putting on labels with name of contents and date of making.
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