How to Make Strawberry Jam
Anyone that’s mad on toast, cakes and scones will love this handmade strawberry jam as a gift. Print labels and tags on your computer, or hand stamp them for that rustic look. Attach with string, bows or raffia for a gorgeous homemade touch.
- Wash and hull your strawberries. Measure out 225 grams of the strawberries and 225 grams of the granulated sugar and pour into the preserving pan. Using a pestle, pound the strawberries into a pulp.
- Gently simmer the pulp mixture for five to six minutes on a gentle
heat stirring continuously. The pulp will act as a syrupy juice, which in turn allows the rest of the fruit to macerate and boil in.
- Pour the remaining strawberries, sugars and lemon juice into the pan and stir gently until combined. Turn the heat up full and let the jam boil for a further 12 minutes, stirring regularly.
- After about 12 minutes the jam will reach what’s called the setting point, when it goes from being a liquid strawberry jam to something that more resembles jam.
- The jam jars will need to be sterile before you pour the jam into them. An easy way to do this is to pop them into a warm oven for ten minutes. Alternatively, you could boil them in a pan of boiling water for a couple of minutes. Once the jars have been sterilised and are still warm you can use the funnel to decant the jam from the preserving pan into the jars.
- As soon as you’ve filled the first jar with jam, moisten (with a little water) one of the wax paper discs and place it on the rim of the jar with the wet side facing up. This will act as a further barrier against bacteria that will spoil your jam when it’s stored.
- When the disc is in place, secure the lid tightly and allow to cool. Repeat this process with the other three jars.
- Store in a cool, dark spot.
Some like to use a jam thermometer, but homemaker extraordinaire, Cherry Menlove shares this top tip : “I find that a great trick to test if the jam has cooked for long enough is to pour a drop on to a chilled serving spoon or plate, leave it for around one minute and then poke it with your finger or the back of a teaspoon. If the jam feels firm(ish) and it crinkles slightly as you poke it, it’s ready. If it’s too runny, give it another couple of minutes on the stove.”