Strawberry Jam

Strawberry Jam

I have to admit that strawberry jam doesn’t really count as baking but, as it goes so well with all sorts of baked treats I have had to include my favourite recipe here.  We picked the strawberries from a local pick your own fruit place and they were almost too good to make into jam.

Hull 2.5kg of strawberries.

Crush 500g of the strawberries with 500g granulated sugar using a potato masher then heat gently until just warm.  Add the rest of the fruit, halving and larger berries.

Gently bring to the simmer stirring all the time to prevent the fruit from sticking to the bottom of the pan and simmer for 5 minutes.

Add 700g granulated sugar and 1125g jam sugar.

Stir until the sugar has dissolved.

Add 375ml lemon juice.

Increase the heat and boil vigorously (be careful your pan is big enough – mine was only just!) until setting point is reached.  Test the set using a thermometer; when it reaches 105C it will be just right or use a cold saucer (keep it in the freezer) and after boiling for 8 minutes put a drop of the jam on the saucer, leave to cool for 1 minute then gently push the jam with your finger, if it crinkles and pushes away without quickly running straight back into the space the jam is ready.  If not simmer for a further 2 minutes and test again.

Sterilise your jars and lids – I put the jars into oven at 180C for about 30 minutes and boil the lids in a pan of water for a few minutes.

Pour the jam carefully into the jars whilst it is still hot.  Put the lids on firmly then turn upside down to start cooling (be really careful as the jars are very hot!).  When the jam has partially cooled turn the jars the right way up again; this helps to stop all the fruit floating to the top…