Michael and Rachel's

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Strawberry Jam

Updated: 18 Jul 2016

Ingredients

  • 1kg strawberries, hulled
  • 750g jam sugar
  • Juice of 1 lemon, hand squeezed
  • Knob of butter

Method

  1. Prepare the strawberries by wiping them with a piece of damp kitchen paper (wiping rather than washing ensures the fruit doesn't absorb lots of water - too much water and the jam won't set easily. Hull the strawberries and cut any large berries in half.
  2. Put in a bowl and gently toss through the sugar. Cover with a tea towel and leave at room temperature for about 3 hours (or longer). The strawberries will macerate in the sugar, helping it to dissolve and also ensuring the fruit doesn't disintegrate too much during cooking.
  3. Put 2 saucers in the freezer ready for the wrinkle test.
  4. Add the lemon juice to the strawberry mixture.
  5. Put on the hob in a very large pan, on a low heat. Keep stirring and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush it away.
  6. When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing int to the boil (N.B sugar must be completely dissolved before you do this.
  7. Boil hard for about 10 minutes until the jam has reached 105C on a digital thermometer. At 105, place a little jam onto one of the cold saucers and leave for 30 seconds, then push your finger through it. If it wrinkles, the jam is ready. It probably won't be quite done though.
  8. As soon as the thermometer reaches 106C immediately turn off the heat and remove the pan from the hob. Try another wrinkle test and it should be set this time. N.B you MUST keep stirring otherwise there is a risk the jam will catch and burn. Do not take the jam past 106C as it will burn and the final set will be too hard.
  9. Use a spoon to skim off any scum that has risen to the surface. Add a knob of butter and stir in to melt; this will help to dissolve any remaining scum.
  10. Leave the jam to settle for 15 minutes (this ensures the fruit stays suspended in the mixture. Ladle into sterilised jam jars using a jam funnel, top with a wax disc and leave to cool. Label and store.

N.B to sterilise jam jars: wash thoroughly and rinse off bubbles then place on a baking tray together with lids. Place in a warm oven (about 100C) for 15 mins or so. Fill while still warm.