Strawberry Jam

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 2 kg of ripe strawberries ( small ones or halve them )
 1.7 kg jam sugar
 Juice from 2 lemons

1
2

Hull the strawberries , cut out any soft bits . Reserve about 10 small ones

3
4
5

Mash the rest into a pulp

6
7
8

Put into a preserving pan or large heavy based pan , along with the sugar and lemon juice

9
10
11

Bring to a boil

12
13
14

Add the rest of the strawberries

15
16
17

Put a saucer in the freezer

18
19
20

Boil the jam for about 15 minutes , stirring regularly.Keep checking the setting point for the last 5 minutes . To do this you put a little jam on the cold saucer then put back in the freezer for a minute . If it wrinkles when you push your finger on it , your jam is ready

21
22
23

Remove it from the heat , spoon off the pink scum .

24
25
26

Pour into sterilised jars, cover with a disc of waxed paper and seal

Ingredients

 2 kg of ripe strawberries ( small ones or halve them )
 1.7 kg jam sugar
 Juice from 2 lemons

Directions

1
2

Hull the strawberries , cut out any soft bits . Reserve about 10 small ones

3
4
5

Mash the rest into a pulp

6
7
8

Put into a preserving pan or large heavy based pan , along with the sugar and lemon juice

9
10
11

Bring to a boil

12
13
14

Add the rest of the strawberries

15
16
17

Put a saucer in the freezer

18
19
20

Boil the jam for about 15 minutes , stirring regularly.Keep checking the setting point for the last 5 minutes . To do this you put a little jam on the cold saucer then put back in the freezer for a minute . If it wrinkles when you push your finger on it , your jam is ready

21
22
23

Remove it from the heat , spoon off the pink scum .

24
25
26

Pour into sterilised jars, cover with a disc of waxed paper and seal

Strawberry Jam