Homemade Strawberry Jam

There is nothing like delicious homemade jam!!! It sounds so difficult, but in fact, jam is not that complicated to make. Remember that good jam is cooked quickly over medium to high heat. I like to add a pinch of cinnamon to my pot to give my jam that extra special something. If you fail the first time, don’t give up! Use your strawberry “sauce” on ice-cream or puddings, get back on the horse and do it again! Try other berries to make different jam. You can do it!!

Homemade Strawberry Jam

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• Author: Caroline Hastings-Brown

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Ingredients

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• 2 x large punnets of strawberries
• 1 x medium lemon
• Sugar

 

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Instructions

 

1. Rinse strawberries and cut off all the green stems.
2. Slice strawberries and place in pot.
3. Place pot on stove on medium heat and cook until strawberries are soft – do not add any water – the strawberries will make their own liquid.
4. Place a white side plate in your freezer.
5. Now measure how many cups of cooked strawberries (plus liquid) you have.
6. For each cup of cooked strawberries you have you must add ¾ cups of sugar (for example: if you have 4 cups of cooked strawberries, you will add 3 cups of sugar).
7. Add the grated rind and juice of the lemon.
8. Place the pot back on the stove on a medium to high heat to boil, stirring often.
9. When the jam starts to get a nice dark rich colour, take your side plate out of the freezer and drop a little on the plate. Wait a couple of seconds then push it with your finger. If it makes little wrinkles when pushed, your jam is ready. If not, return to stove for a couple of minutes and try again.

 

Notes

Note: remember to sterilize your jars by washing them then filling them with boiling water from the kettle. Let them stand for 5 minutes, remove water and let air dry. Now put hot jam into jars, close jars and let cool. Refrigerate after opening.