12 Oct, 2021
Strawberry jam is the first preserve of the new season and the fresher it is, the better it tastes. As all berries are low in pectin (the natural gelling agent that makes jams set), I always use jam-setting sugar to make my berry jams. This 5 minute jam packs a punch of flavour due to the reduced cooking time. Consume within 3 months. Makes 5 x 250ml jars.
1kg fresh strawberries
1kg Chelsea jam-setting sugar
Hull and quarter strawberries. Place in a medium pot with 1-2 tablespoons water (to stop the fruit sticking). Heat slowly over a low heat until the berries are juicy. Add sugar, stirring constantly until dissolved, then turn up the heat to high and bring to the boil. Boil for exactly 5 minutes. Take off the heat and stir in the lemon juice. Stand for 1-2 minutes, so the fruit is evenly distributed throughout the jam and doesn’t float to the top of each jar. Pour into jars and seal.
Recipe provided by Lynda Hallinan