Strawberry Jam    Veg   CD     ACC

Vegetarian  Fruit  Cold   Accompaniment   Conserve  Preserve  Preserves  Preserving

Ingredients
900g/2lb Strawberries, hulled

1kg/2.2lb Sugar with Pectin

The Juice of 1/2 a Lemon

Instructions

1. Prepare the jars (see notes below).

2. Place all the ingredients in a large pan and heat gently over a medium heat, stirring constantly, until the sugar has dissolved.

3. Raise the heat and bring to the boil then continue to boil for about 4 minutes. 

4. Remove the pan from the heat and test for a set (see notes below).

5. Cool for about 15 minutes, skimming off any scum with a metal spoon.

6. Transfer to the prepared jars and seal as below,

Notes:    see also General preparations

Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm to prevent the jars from cracking when the hot filling is added.

Testing for a set – Remove the pan of jam from the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then gently push your finger through the jam.  If it wrinkles a satisfactory set has been achieved. If it doesn’t, return the saucepan to the heat and continue to boil for a few more minutes then test again. Repeat as necessary.

Filling the jars –  Fill  to the top then wipe the rims of the jar with a damp cloth. Immediately cover with a waxed disc whilst still hot (wax side down). Allow to cool then cover with cellophane,  securing with a rubber band. For long term storage secure the cellophane with a screw top lid.

Storage – Store in a cool dark place.

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