Strawberry Jam recipe
|Cook time||30 minutes|
|Total time||30 minutes|
|Description||How to make delicious Strawberry Jam to spoon over your freshly baked scones. Requires waiting overnight.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
In order to keep your strawberries whole, clean, dry and hull your strawberries, place them in a large bowl and cover them with the sugar overnight. This will draw the juices out of the strawberries and firm them.
Put a few small plates into your freezer to make them nice and cold for testing the set of the jam later on.
Pour the strawberry and sugar solution into a large saucepan or preserving pan and heat gently until all the sugar has dissolved. Don't stir too much as you could break up the strawberries (which in my experience can lead to a very thick strawberry jam, sometimes unspreadable).
When the sugar is completely dissolved add the juice of your large lemon and turn up the heat.
Pour a small drop of your jam onto one of your cold plates and leave for a minute or two. gently push your finger through the jam. If it wrinkles as you push it is set, if not bring the jam back to the boil for a 2-3 minutes and repeat test until it is set.
Once your jam is set, remove from heat and stir in a small knob of butter to disperse the scum.
Leave to cool for 15 minutes while you sterilize your jars and lids.
To Sterilize place your clean dry jars into an oven, pre-heated to 180ºC / 350ºF / Gas Mark 4 for 5 minutes and put your jar lids into a saucepan to boil in water for 5 minutes (or steam them in a steamer).
Pour your strawberry jam into your jars and lid immediately.
Enjoy on your toast and scones!
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