There is nothing better than hot buttered toast smeared with homemade jam.
From the intense ‘candy red’ colour to the sweet strawberry scent, homemade strawberry jam is something I believe everyone should make at least once in his or her lifetime.
900g strawberries, stalks and hulls removed, and rinsed well
2 lemons, juiced
800g caster sugar
Put the strawberries in a large saucepan with the lemon juice and simmer for 30-45 minutes.
Add the sugar and stir until dissolved.
Cook on a medium heat for 15 minutes before testing for setting. Making sure to skim off any impurities while it is cooking.
To test for setting pour a little jam on a plate and place in the refrigerator if it ‘jellies’ (so if feels tacky to touch but does not slide around the plate) in a few minutes it is ready.
Remove from the heat, stirring occasionally, and when it is slightly cool pour into sterilised jars.
Makes 3.4 cups.
Store in cupboard un opened for up to 6 months, or opened in refrigerator for up to 1 year.