Strawberry Jam

Quick Summary:


What you will need:

1 kg strawberries, hulled, halved if large

1 kg white sugar

Juice of 1 lemon

Strawberry Jam


How to make it:

Place strawberries and sugar in a large stainless-steel saucepan.  Give the saucepan a good shake to combine.  Drizzle lemon juice over the strawberries and cover, then stand for 1-2 hours to macerate.  (This process helps the sugar dissolve, ensures the fruit does not break down too much and helps keep its vibrant colour)

Place the pan over medium-low heat, stirring until the sugar has dissolved.  Increase the heat to high and boil rapidly, stirring occasionally for 15-20 minutes until jam reaches 105 degrees C on a sugar thermometer. Alternatively, spoon a little jam onto a chilled saucer and then run your finger through it.  If the surface wrinkles, its ready.  If not, return the jam to boil for further 2-3 minutes and re-test.  Repeat until ready.

Use a spoon to skim any scum that has risen to the surface and discard this.

Leave the jam to settle for 15 minutes – this will ensure all the fruit doesn’t float to the top of the jam jar.

Ladle into hot sterilised jars.  

Refrigerate after opening.

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