This classic strawberry jam recipe comes from my friend China Squirrel in Australia!
MAKES ABOUT 3 CUPS
2 1/2 pounds strawberries, hulled and halved
4 cups granulated sugar
juice of 1 lemon
- Place strawberries in a large, heavy-based saucepan. Cook over a low heat for 6–8 minutes, stirring until strawberries just begin to soften.
- Add sugar and lemon juice, and stir over a low heat until sugar dissolves.
- Increase heat to medium-high and boil, stirring occasionally until mixture reaches 210ºF on a candy thermometer, about 20–30 minutes. (Alternately, at the 20 minute mark, spoon a little jam onto an ice-cold saucer, and place in the freezer for 1 minute. Run your finger through jam. If the surface wrinkles, it’s ready. If it doesn't, return the jam to boil for a further 2–3 minutes, and test again. Repeat as necessary.)
- When jam is set, remove from heat, and let stand 5 minutes. Remove any foam from edges using a slotted spoon. Pour into sterilized jars and seal. Store in the refrigerator for up to 3 months.
For jam, it is best to use good quality, fresh strawberries. Jam made with overripe fruit will not set. You could add some pectin to this recipe if you like a firmer set.
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