Homemade Strawberry Jam

INGREDIENTS

1-kilo strawberries, hulled and roughly chopped
500g sugar
1/4 cup (60ml) lemon juice

METHOD
1. Before starting the jam, put a small plate in the freezer. Combine strawberries, sugar and lemon juice in a large saucepan over a medium heat until the sugar has dissolved.

2. When you can no longer feel the grains of the sugar, turn the heat up to a rolling boil, stirring continuously. If you see the jam rising, turn the heat down slightly. Boil hard for around 60-90 minutes until the jam has thickened and any foam has disappeared. To check if the jam is at setting point, place a teaspoon of jam onto the chilled plate. Freeze for 1-2 minutes then run your finger through the jam. If the surface wrinkles and jam stays in 2 portions, it’s ready to pour into a jar. If not, cook for another 2-5 minutes until the jam reaches setting point.

3. Before spooning the jam into jars, leave it to settle for 10-15 minutes while you sterilise your jars. Pour the jam into warm jars, just below the rim. Store in a cool, dry place and use within 12 months. Refrigerate once opened.