Jam and Preserve Recipes
Strawberry Jam
The jam of garden parties and tennis matches - delicious!
Ingredients
Strawberries,
Small and firm, stalks and leaves removed
Small and firm, stalks and leaves removed
2lb
900 g
Sugar, White granulated
2lb
900 g
Juice of Lemon
1 each
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Method
- Take any green stalks from the strawberries, avoid washing if possible, or at most, rinse gently in a colander.
- Place in a large jam pan, add the lemon juice and put over a low heat to start the juices running.
- When strawberries are heated through, remove from the heat and stir in the sugar until dissolved.
- Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, then reduce to a 'rolling boil'.
- When the jam has darkened and thickened slightly, usually after 10mins or so, you can test for a set.
- Turn off the heat, and leave to stand for at least 20 mins as if you jar it too hot all of the fruit will rise to the top of the jar.
- The jam will keep, in a cool, dark place for several years - there is no need to refrigerate either open or unopened.
- Leave to stand undisturbed overnight, then make some scones and enjoy!
How long will it take to make?
Preparation time:
20 mins
Cooking time:
30 mins
Total time:
50 mins
How much?
Will make approx 1.3 kgs/ 3 lbs
Look after it
Keep in a cool, dark place
Useful links
Try packing this jam into 212ml Orcio jars which echoes the berry shape
Rosie's Preserving School Workshops
Strawberry Fair
