EASY STRAWBERRY JAM

2kg/4¼lb strawberries

Juice of ½ lemon

1. Put the sugar into a preserving pan
2. Hull and pick through the strawberries, discarding any blemished fruit
3. Put the fruit and lemon juice into the pan and stir gently. Leave for 1 hr.
4. Put the pan on a medium heat, bring to the boil and boil rapidly for 15 -18 mins, skimming off any scum as it appears.
5. Test for a set
6. When ready, turn off the heat and leave to stand for 15-20 mins to prevent the fruit rising in the jars
7. Spoon into jars. Seal tightly with screw top lids while it is hot and label.

• There are a few golden rules for making jams, jellies and marmalades. Use dry, unblemished and not overripe fruit. Jam sugar is specified for one of these recipes – this is sugar with added citric acid and aids the setting of jam when using fruit with little natural setting agent (pectin), such as strawberries.
• All equipment must be scrupulously clean. First of all your jars and lids must be sterilised. If you have a dishwasher, put them through a high heat cycle (or wash and rinse them well in hot water) then place them on a baking tray and slide into a hot oven (gas mark 3/160˚C/fan 140˚C/325˚F) for 10-15 mins. Keep them warm until you pour in the jam. Always seal jams etc while hot.
• Use as little water as possible and cover the fruit with a tightly fitting lid. Skim the scum frequently while the jam is boiling or add a small knob of butter to disperse it.
• To test for a good set put a few saucers into the freezer before you start to cook the jam. When it has been boiling rapidly for 15-20 mins or so, take a saucer from the freezer and drop a small spoonful of jam on to it.
• Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until a set has been reached.

Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.