Juicy Homemade Strawberry Jam
With beautiful flavours of a sunny summers afternoon, juicy homemade strawberry jam can be used for topping scones, filling Victoria Sponges and cupcakes as well as topping a slice of toast!
Ingredients:
1kg strawberries hulled, 750g jam sugar, juice 1 lemon
Method:
- Prepare the strawberries by washing and pat dry ensuring you remove as much water as possible then cut the strawberries in half.
- Put the strawberries, sugar and lemon juice into a preserving pan and cook over a low gentle heat.
- When all of the sugar has dissovled increase the heat and bring the jam to a boil.
- Boil for 5-10 minutes until the jam reached 110 degrees on a jam/preserving thermometer and remove from the heat.
- Use a spoon to remove any scum from the top of the jam then leave the jam for 15 minutes to settle.
- Ladle the jam into warm steralised jars, top with a wax disc and a lid.