Ingredients:
- 900g of fresh strawberries, hulled and sliced
- 800g granulated sugar
- 60ml freshly squeezed lemon juice
Instructions:
- Prepare your jars and lids by sterilising them in boiling water or using the appropriate method according to the manufacturer’s instructions. Set them aside.
- Combine the sliced strawberries, granulated sugar, and lemon juice in a large pot. Stir well to ensure the sugar is evenly distributed. Let the mixture sit for about 15 minutes to allow the strawberries to release their juices.
- Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to medium and continue to cook, stirring frequently to prevent sticking and scorching.
- As the jam cooks, some foam may form on the surface. Skim off any foam that appears using a spoon or a heat-resistant spatula.
- Keep cooking the jam until it thickens and reaches the desired consistency. To test if the jam is ready, you can perform a “wrinkle test.” Place a small amount of the hot jam on a chilled plate and let it cool for a moment. Push the jam gently with your finger; if it wrinkles and doesn’t flow back, it has reached the desired consistency. If not, continue cooking for a few more minutes and repeat the test.
- Once the jam has thickened, remove the pot from the heat. Carefully ladle the hot jam into the prepared canning jars, leaving about 1/4-inch (0.6cm) headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
- Once cooled, check the seals by pressing down on the centre of each lid. It is sealed properly if the lid doesn’t flex or make a popping sound. Any unsealed jars should be refrigerated and consumed within a few weeks.
Your homemade strawberry jam is now ready to be enjoyed! Label the jars with the date and store them in a cool, dark place for optimal flavour. Spread this delicious jam on toast, or use it as a topping for pancakes or desserts.