there is nothing more satisfying than making jam from strawberries you just picked. We love to pour this warm jam on vanilla ice-cream along with fresh strawberries. I have also used this jam to pimp up my strawberry pavlova which can also be found here on our site. I hop you can get a chance to make a few jars and preserve the summer just a little bit longer! Enjoy.
Remove the tops of the strawberries and weigh out 1kg. Rinse the strawberries under cold water.
Place the strawberries, lemon juice and sugar in a medium/ large size pot and smash together using a potato masher until the sugar dissolves. Cover the pot with cling film and leave out overnight to let the flavours fuse together. (You can skip this if you wish).
Bring the pot to the boil and allow to simmer slowly while giving it the odd stir with a wooden spoon until all the sugar is well dissolved.
Boil the jam hard until it reaches 105oC using a sugar thermometer or until it wrinkles using the wrinkle test (see notes).
Using a small ladle, remove any scum/ foam which has risen to the top of the jam. Be careful, its hot!!
Allow to cool in the pot for 20 minutes so that the fruit does not sink in the jars.
Using a jam funnel or ladle, pour the jam into hot sterilised jars (see notes) topped with jam papers or parchment paper discs.
Allow to cool and place lids tightly on top. Label and enjoy! 😊
To perform a wrinkle test on jam, place a small saucer in the freezer before you start cooking the jam. When you think the jam may be ready, place a small spoon of jam on the frozen saucer. This allows the jam to cool quickly so that you can assess whether the jam will set. When the jam sample is cooled, using your finger, push the jam slightly and if it wrinkles, then it is perfect for potting. If it does not wrinkle, then simmer for a few more minutes and try the test again! Its always best to use a sugar thermometer if possible.
To sterilize the jam jars, remove all labels and give them a good wash using soapy water, rinse the jars and place them along with the lids in a large saucepan with warm water ensuring that they are well covered with water. Bring them to the boil and boil for 15 minutes. Use tongs to remove the jars and immediately pour the jam into the hot pots. Never add jam into cold jars as the jars will crack!
- 1kg fresh ripe strawberries hulled.
- 750g jam sugar
- Juice of 1 lemon