About this recipe:Best served with scones and cream, this recipe makes around 1.5 kg of jam.
800g small strawberries
juice of 2 lemons, strained
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Method Prep:15min › Cook:45min › Extra time:23hr › Ready in:1day
Layer the strawberries and sugar in a large bowl. Cover and leave overnight.
The next day, scrape the strawberries and their juice into a large, heavy pan. Add the lemon juice. Gradually bring to the boil over low heat, stirring until the sugar has dissolved. Boil steadily for 10-15 minutes, or until the jam registers 105 C on a sugar thermometer.
Alternatively, test for setting by spooning a small amount onto a chilled saucer. Chill for 3 minutes, the push the jam with your finger; if wrinkles form on the surface, it is ready. Cool for 10 minutes.
Pour the strawberry jam into warm sterilised jars, filling them right to the top. Cover and seal while the jam is still hot and label when the jars are cool. This jam can be stored in a cool dark place and should keep for up to 1 year.
For the best results when making jam, don't wash the strawberries unless absolutely necessary. Instead, brush off any dirt, or wipe the strawberries with a damp cloth. If you have to wash any, pat them dry and then spread them out on a clean dish towel to dry further. To sterilise jam jars, wash in hot soapy water, then rinse thoroughly and drain. Place the jars on a baking sheet to and dry in a warm oven for 10-15 minutes.