Instructions
- Wash and sterilise jars and lids.
- Wash, hull and halve the strawberries.
- Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for couple of hours or overnight. This process helps the sugar to dissolve, ensures the fruit doesn’t disintegrate too much and helps to keep its vibrant colour.
- Bring the mixture to a boil over medium high heat, stirring frequently. Reduce heat and simmer, stirring occasionally. Periodically skim foam off of the top. Cook the mixture until fruit is mostly dissolved and jam coats the back of a spoon.
- After 20-30 minutes jam should be thick and drop from a spoon in thick drips.
- Pour into warm jars, filling to just below the rim. Cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. Refrigerate after opening.
Recipe Notes
It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Wash in hot soapy water and rinse, then sterilize using one of the following methods:
Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.
Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
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