Strawberries are in season August through to November, depending on the season, and are plentiful and cheap at the moment. When fruit is at the height of the season is also the best time to make jam, as the quality of the fruit will be at its peak. Strawberry jam can be difficult to set, and more than once I’ve ended up making strawberry sauce instead of jam, but no matter what happens, it’s great to eat!
Equal amount strawberries to sugar – this batch used 1.25 kg strawberries
1.25 kg sugar
Juice of half a large lemon
Trim the tops of the strawberries and cut in half. Place in pan with the sugar, and gently heat to dissolve the sugar. Don’t allow to boil until the sugar is dissolved.
With a pastry brush, brush away any sugar crystals on the side of the pan with a little water.
Once the sugar is dissolved, boil rapidly, stirring occasionally.
Keep boiling rapidly until the setting point is reached (104 degrees) and the jam jells. You can tell when it is set as the bubbles change to more of a rolling boil, and more “spits” are sent up. Either use a candy thermometer, use the “wrinkle” test on a cold plate (the jam will wrinkle and stay apart when you run a finger through a small amount on the plate), or see if it “sheets” off the spoon (see other jam recipes on this website to see how that is done).
When the jam is jelled, take it off the heat, and allow to sit for 5-10 minutes and skim the foam off the top. Pour into heated and sterilised jars using a heated glass jug. Seal immediately. This recipe made four 500g jars of delicious jam.