Strawberry jam
Learn how to get perfectly set strawberry jam by following Mary Berry鈥檚 simple instructions. You鈥檒l need to pop a couple of plates in the freezer beforehand.
Ingredients
- 1kg/2lb 4oz fresh strawberries, washed, hulled and dried
- 1 lemon, juice only
- 1kg/2lb 4oz jam sugar
Method
If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved.
Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached.
Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid.
Recipe Tips
To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry.
