Strawberry Jam

Janine's Jam recipe, adapted from many others. To achieve the best results use Jam sugar (not preserving sugar) as strawberries are low in pectin.

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Step 1

Clean and hull the strawberries. Cut them in half or quarters for very large ones.

Step 2

Prepare the jars by sterilising them in the oven. Place them on a baking tray and heat in the oven from cold on 110*C for 30 minutes.

Step 3

Put a small plate on the freezer, ready for testing the jam later.

Step 4

Place the strawberries and lemon juice (3tbsp of bottled lemon juice if you don't have fresh) in a large preserving pan and warm through for a couple of minutes.

Step 5

Add the sugar and continue warming through on a low heat unti the sugar is sompletely dissolved and the syrup is clear. Stir occasionally.

Step 6

Add a knob of butter and keep stirring whilst increasing the heat and bringing it to a rolling boil (bubble vigourously, rises in the pan and can;t be stirred down).

Step 7

Boil for 6 minutes or untill the temperature reaches 105*C.

Step 8

Take the plate from the freezer and place a small spoonful of the jam on the plate. After a few seconds push your finger through it and if it wrinkles snad has started to set, the jam is ready.

Step 9

Ladle into the warm jars, place a wax disk on the top and seal the lids whilst hot.