There's nothing better than fresh homemade jam for topping cakes, scones, and thick slices of hot buttery toast.
PREP TIME 30 minsMAKES 3 to 4 jars
900g (2lb) fresh strawberries
800g (1¾ lb) caster sugar
4 tbsp lemon juice
Small knob of butter
Preparation method
Wipe and hull the strawberries carefully. Place in a large mixing bowl together with half the sugar and mix with a wooden spoon, cover and refrigerate for at least 4 hours or overnight. This dissolves the sugar before you cook the jam, so the fruit doesn't disintegrate when you cook it.
Place the strawberries and any syrup in a large pan with the lemon juice and stir over a very low heat until the sugar is completely dissolved.
When this has happened, bring the mixture to a vigorous boil and continue to boil, stirring frequently, until the mixture reaches 104°C—setting point—use a jam thermometer for a really accurate reading. At this point, add the butter, stir and then remove from the heat.
Transfer your jam into hot sterile jars, leaving a little space at the top of the jar, add a waxed disc and seal.
Your jam will be ready to eat when it has cooled—delicious!
