Classic Strawberry Jam

The reason people grow strawberries. Made with fruit at peak season, this tastes nothing like shop jam. The whole berries, the real colour, the genuine flavour.

Ingredients

• 1 kg fresh strawberries, hulled
• 800 g jam sugar (with pectin)
• 2 tbsp lemon juice
• 30 g butter (optional, reduces scum)

Method

1. 1

   Sterilise jars by washing in hot soapy water, rinsing well, then placing in a 120°C oven for 15 minutes. Keep warm until needed.

2. 2

   Place strawberries and lemon juice in a large, wide heavy-bottomed pan. Crush roughly with a potato masher — leave some chunks.

3. 3

   Add sugar and stir over low heat until completely dissolved. Do not let it boil until the sugar is fully dissolved or the jam may crystallise.

4. 4

   Bring to a rolling boil. Boil hard for 10-15 minutes, stirring frequently. Add butter to reduce foaming if needed.

5. 5

   Test for set: place a small plate in the freezer for 5 minutes. Drop a teaspoon of jam onto the cold plate, wait 30 seconds, then push it with your finger. If it wrinkles, it's set. If not, boil 5 more minutes and test again.

6. 6

   Pour into warm sterilised jars and seal immediately. Keeps 12 months unopened, 4 weeks once open.