Liv's Homemade Strawberry Jam
- 8 cups small strawberries
- 4 cups sugar
- juice of 2 lemons, strained
Preparation:1day2hours › Cook:45min › Extra time:15min › Ready in:1day3hours
- Layer the strawberries and sugar in a large bowl. Cover and leave overnight.
- The next day, scrape the strawberries and their juice into a large, heavy pan.
- Add the lemon juice. Gradually bring to a boil over low heat, stirring until the sugar has dissolved.
- Boil steadily for 10-15 minutes, or until the jam registers 105 degrees C on a sugar thermometer.
- Alternatively, test for setting by spooning a small amount onto a chilled saucer. Chill for 3 minutes, the push the jam with your finger; if wrinkles form on the surface, it is ready. Cool for 10 minutes.
- Pour the strawberry jam into warm sterilized jars, filling them right to the top.
- Cover and seal while the jam is still hot and label when the jars are cool.
- This jam can be stored in a cool dark place and should keep for up to 1 year.
For the best results when making jam, don't wash the strawberries unless absolutely necessary. Instead, brush off any dirt, or wipe the strawberries with a damp cloth. If you have to wash any, pat them dry and then spread them out on a clean dish towel to dry further.
To sterilise jam jars
Wash them in hot soapy water, then rinse thoroughly and drain. Place the jars on a baking sheet to and dry in a warm oven for 10-15 minutes.
We went strawberry picking today, and I immediately thought that I should make some jam with all the strawberries. So I made this and it came out absolutely delicious. I went ahead and added some pectin to the jam to help it gel better (6 tablespoons worth). I also suggest adding a little bit more sugar (1 cup more), but otherwise it's great! - 31 May 2013
<3 can someone say distant future <3 ^_^ - 24 May 2009