-
1
Gently heat the strawberries in just enough water to prevent them from sticking on the pan.
-
2
Once the juices from the strawberries have started to come out, depending on the size of the strawberries you can either mash them or leave them whole.
-
3
Then add the jam sugar to the pan and on a gentle heat, stir it in and let it dissolve.
-
4
Once the pan starts to boil, turn the temperature up and bring the pan (whilst stirring) to a rolling boil.
-
5
Generally you will only need to let it boil fully for a few minutes.
-
6
Check to see if it has reached setting point.
-
7
I do this by using the wrinkle test: put a couple of small plates in the fridge and when you think that the jam is at setting point, take the pan off the heat and put a small amount onto one of the plates and put it back in the fridge for a minute, then take it out and push it from one side to the other with a finger.
-
8
If it 'wrinkles' it has reached setting point; if it just separates you need to get that rolling boil going again for another minute and repeat the test until setting point is reached.
-
9
Leave the jam to cool for a few minutes stirring every now and then before bottling up.
-
10
Stirring will make sure that the fruit is evenly dispersed through the jam and not just floating on top.
-
11
Bottle into sterilised jars (wash in warm soapy water then pop into an oven at 160C for 20 minutes and 5 minutes for the lids).
-
12
I don't use a jam funnel as I much prefer using a measuring jug as that way I am able to see how far up the jar the jam is.
-
13
Fill to within 2-3mm of the top of the jar and put the lid on straight away - this gives a nice vacuum seal to the jar.
