Strawberry Jam Recipe

You will need:
  • 1kg strawberries
  • 1kg granulated sugar or caster sugar
  • ½ lemon, juice only
  • small knob of butter
Preparation method:
The day before you want to make the jam, halve the strawberries making sure you remove any soft bits and discard any overripe berries.
Place the strawberries into a large bowl with half of the sugar. Mix the sugar and strawberries together, carefully, making sure you coat the strawberries in sugar. Cover bowl with cling-film and place in fridge over night. 
The next day, place a saucer into the freezer to chill - you'll need this when you come to test the setting point of the jam.
Wash the jars in soapy water and rinse in clean warm water to sterilize. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 
Leave them there for at least half an hour while you make the jam.
Pour the strawberries, their juice and any residual sugary juices into a very large pan and add the remaining sugar and the lemon juice.

Stir over a low heat until the sugar has dissolved.Bring the strawberries up to the boil and keep boiling until jam reaches setting point. Check the setting point every ten minutes.
To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger.If the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.
When setting point has been reached, turn off the heat. Stir in the butter and skim off any scum on the surface of the jam with a large spoon.
Leave the jam cool and thicken in the pan for ten minutes, to prevent the strawberries from all sinking to the bottom in the jam jars.
Carefully remove the sterilised jars from the oven.Stir the jam, then ladle it into the sterilised jars. Try use a jam funnel to avoid spilling too much jam.
Cover the top surface of the jam in each jar with waxed paper discs that have been cut to size - they should cover the entire surface of the jam. Press the wax disc down to create a complete seal.Cover with a lid while still hot, label and store in a cool, dark cupboard for up to a year.

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