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Directions 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