Ingredients
Scale
- 2 x large punnets of strawberries
- 1 x medium lemon
- Sugar
Instructions
- Rinse strawberries and cut off all the green stems.
- Slice strawberries and place in pot.
- 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.
- Place a white side plate in your freezer.
- Now measure how many cups of cooked strawberries (plus liquid) you have.
- 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).
- Add the grated rind and juice of the lemon.
- Place the pot back on the stove on a medium to high heat to boil, stirring often.
- 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.