Easy Strawberry Jam
By: cully_c
Published: Wednesday, June 23, 2010 - 6:30am

Ingredients




1 kg strawberries, hulled
1 kg jam sugar
juice of 2 lemons

1 tablespoon butter

Preparation

1 Wash, drain and hull the fruit and place into a non-metallic bowl. 2 Sprinkle over lemon juice and sugar, gentle mix until fruit is well coated. Cover with a tea-towel and leave overnight. 3 Tip the fruit and sugar into a heavy based pan. 4 Heat gently until the sugar melts completely, don't let the mixture come to the boil before all the sugar has melted. 5 Turn up the heat and boil hard for exactly 4 minutes. 6 Take off the heat and do the saucer test*. If jam is not ready then return to the boil for another 2 minutes. 7 Turn off the heat and swirl in the butter. Skim of any scum that forms. 8 Cool for 10 - 15 minutes. Stir gently and pour into sterilised jars. Seal. 9 Keeps for approximately 3 months.

About


If you don't have a jam thermometer then jam doesn't have to be a no go area of cooking.  Try using *The saucer test: place a saucer into the freezer for about 5 minutes. When ready for the test, remove from the freezer. Drop a spoonful of the jam onto the saucer. Leave for about 5 minutes. Run your finger through the mixture, if it wrinkles then the jam is ready.