Strawberry jam
by
Make the most of summer fruits with this classic strawberry jam recipe. Using strawberries at the peak of their season is important for a great strawberry jam, to ensure you get the maximum sweetness and flavour out of the fruit. Brush up on how to sterilise jam jars before attempting this recipe.
Method
1
Begin by putting a plate in the freezer. This will help you test when the jam is ready later on
2
Hull and quarter the strawberries and place in a heavy-based pan
3
Add the sugar and juice from the lemon to the pan and place over a low heat, stirring to stop the sugar catching on the bottom of the pan
4
Leave to simmer for 20 minutes, skimming away any froth which gathers on the surface
5
To test if the jam is the correct consistency, remove the plate form the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes
6
Leave to sit for 15 minutes to cool slightly and allow the berries to settle
7
Spoon the jam into the sterilised jar, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge
Discover more:
Go to Comments
Strawberry jam
