Hull the strawberries (remove leaves and little core) and cut in half or quarter if large and put them in a bowl with the sugar and stir. Leave for 2 hours or better still overnight
Put macerated strawberries in a high sided pan with the lemon juice and boil for about 20 minutes till set has been reached (see notes below and in my post)
Ladle into sterilised jars (see notes on how to sterilise jars)
This recipe makes 400g of strawberry jam (2 small jars) and I have measured a serving at 20g/1 tablespoon.Letting the strawberries macerate in the sugar for 2 hours but better still overnight means that the juice comes out and sugar dissolves so you boil the jam for a shorter time before reaching setting point and thus retain more of that fabulous strawberry flavour in your jam.See notes above in post re the setting point of jams and also on how to sterilise jars.Your strawberry jam will keep for up to a year in a cool cupboard. Once opened store in the fridge and use within a month.You can add all sorts of extras to flavour your jam from herbs to other fruits and booze too, I've listed some above for you.Serve your strawberry jam on scones, in cakes, on toast. As a topping for ice-cream and in cakes too of course.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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