Ingredients
Method
- Hull and halve strawberries. Place in preserving pan with lemon juice and half the sugar. Stir — cover and macerate at room temperature 1 hour minimum, or overnight.
- Add remaining warm sugar — stir over low to medium heat until every grain completely dissolved. No graininess on the base.
- Increase heat — bring to vigorous rolling boil. Add knob of butter. Boil 10–20 minutes. Test for set at 10 minutes using wrinkle test or thermometer (104–105°C). Boil and test until setting point reached.
- Remove from heat. Skim any remaining foam. Stand 15 minutes — stir gently. Ladle into warm sterilised jars. Seal immediately. Label and store.
Notes
Macerate strawberries with sugar and lemon juice before cooking — gives a more vivid, more flavourful jam.
Test from 10 minutes — strawberry jam over-boiled beyond setting point loses colour and freshness.
Butter added at boiling stage disperses foam — makes skimming largely unnecessary.
Rest 15 minutes before potting — large strawberry pieces float in jars if potted immediately.
Use the best fresh British strawberries in season — the fruit quality is the jam quality.
Sealed jars keep 12 months. Opened jars refrigerate for 6 weeks.
