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Strawberry Jam
The classic summer jam.
Ingredients
1 kg strawberries (hulled and wiped)
juice of 1 large lemon
1 kg granulated sugar
Method
Bring the strawberries and lemon juice to a simmer in a preserving pan.
Simmer for about 10 minutes until the juices start to run, then mash with a potato masher.
Simmer for a further 5 minutes until the fruit forms a thick purée.
Add the sugar and stir until dissolved, then bring to a rolling boil and boil for a least 5 minutes until the jam reaches setting point.
Keep testing every minute until it reaches setting point.
Remove from the heat and allow to cool slightly before potting in sterilised jars.
Recipe Source
This recipe is adapted from the one in the WI book of Preserves.
See here for a blog post about making strawberry jam.
