Ingredients

The following ingredients have 2 Servings
  • 4 cups ripe strawberries, washed, stems cut off ((about 1 lb/0.5kg))
  • 1 1/2 cups (300g) regular granulated white sugar ((more added sugar if strawberries aren't very sweet))
  • 1 lemon ((you need 2 tbsp lemon juice plus 1 tsp lemon zest - or more to taste))

Instruction

  • STERILIZE JAR(S): You will need 1 medium-large mason jar or other clean jars (2 small ones). Run your jars through the dishwasher. Or, pour boiling water over and into the jars and covers and set them on a clean tea towel to dry.
  • PREPARE THE MIXTURE TO COOK: Place strawberries, sugar, lemon juice and zest in a medium-large pot (mixture should only take up about 1/3 of pot). Squish the strawberry mixture with a potato masher or your hands. (I use my hands). It's ok to leave some chunks of strawberries.
  • MAKE THE JAM: Heat stove to medium-high heat. Bring mixture to a boil. Lower to about medium heat (6 on my dial) - you want a medium rolling boil - for 15-22 minutes (depending on how loose or thick you like your jam). Stir occasionally to prevent scorching on the bottom and to prevent to foam from boiling over. Amount of cooking time will depend on speed of boil and size of pot. The jam is cooked when it reaches 217-220F/103-105C on a candy or instant read thermometer. Note 1 for another way to test doneness. Skim off the foam with a spoon. Taste and add a bit more lemon juice if you like.
  • STORE JAM: Pour jam into mason jars (or just one if larger). Cool to room temperature, then cover tightly and keep in the fridge. Or freezer. Note 2.