Makes 1.8kg (4lb)
Ingredients:
900g (2lb) strawberries, washed, dried and hulled
1kg (2¼lb) jam sugar (sugar with added pectin)
Juice of ½ lemon
1. Put prepared strawberries in a large non-metallic bowl. Sprinkle over sugar and squeeze in lemon juice. Gently stir then cover with a tea towel and leave overnight. This helps strawberries to stay whole by reducing the overall cooking time, as the sugar will begin to dissolve in bowl overnight.
2. Tip strawberries, juice and any undissolved sugar into a preserving pan or a heavy based pan. Heat gently whilst stirring, until sugar has dissolved.
3. Turn up heat, then boil hard for 4min. Take off heat, to test if it’s reached setting point spoon a little jam on to cold saucer. After a couple of min gently push a finger through jam, if surface wrinkles it is ready. If not, return to boil for 2min, then re-test. Alternatively, use a thermometer and take mixture to 105°C.
4. Skim and discard any scum with a slotted spoon. Cool for 10-15min. If jam is potted when too hot, the fruit rises to top.
5. Stir gently to distribute fruit, then pour into warm sterilised jars. Use a jam funnel, if you have one, as this will keep tops of jars clean. Put waxed discs, wax size-down on straight away and cover with cellophane circles or lids to seal. Label when cold, jam will keep for 6 months in a cool dark cupboard.
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Classic glass bowl (1 / 2 litres), Pyrex. Montreux saucepan (9 litres, 24cm), Kuhn Rikon UK. Jam jar, wooden spoon, small white plate, thermometre, jar funnel, pink-sided chopping board, chef's own.
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