Really Fruity Strawberry Jam
This delicious strawberry jam recipe captures the essence of ripe, juicy strawberries in every spoonful. The process of macerating the fruit with sugar draws out their natural sweetness, creating a luscious pink syrup. With the addition of a touch of lemon juice and a simple testing method, you'll achieve the perfect set for your homemade jam. Pot it up in sterilized jars, label them, and enjoy a taste of summer all year long.
— Constant Cookbook
Ingredients
- 1¼kg firm, ripe strawberries , hulled and large ones halved
- 1kg pack jam sugar , (this is sugar wiht added pectin)
- juice 1 lemon
- knob unsalted butter (optional)
Instructions
- Layer the strawberries and sugar in a large bowl, finishing with a layer of sugar. Cover the bowl and leave for 24 hrs. Meanwhile, put a couple of saucers in the freezer to chill.
- Next day, the juices will have been drawn out from the fruit, leaving you with a bowl of berries in a sugary pink syrup. If this hasn’t happened, give the berries a quick stir, then leave for a few more hrs.
- Tip the mixture into a preserving pan (or a large pan with wide, sloping sides) and warm to dissolve the remaining sugar. Once dissolved, bring to the boil, stirring frequently until bubbling.
- Pour in the lemon juice, return to the boil, then boil hard for 10 mins, stirring occasionally. If the surface of the jam starts to look a little scummy, add the butter. Take from the heat, then drop a little jam onto a chilled saucer. Let it cool a little, then push your finger through the jam. If the jam parts, leaving wrinkled ripples, it is ready. (Turn to p23 for more detail on testing when jam is ready.) Allow the jam to cool for 30 mins, then pot into sterilised jars and, when the jam is cool, label the jars. Keeps for 1 year – store in the fridge once open.
Cook Time
15M
Prep Time
PT10M
Yield
Makes 3 medium jars (about 500ml each)
Nutrition
- Calories: 71 calories
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 19 grams sugar
- Sodium Content: 0.1 milligram of sodium
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