Now that the strawberry season is well under way and we are getting lots of delicious, ripe strawberries, I thought it would be a good idea to make some jam. In the past, I’ve used a different, quicker method that makes a runnier jam, but this time I wanted a more solid one.
This recipes uses 40% sugar so as we had picked 2.2kg of strawberries, I added 880g sugar.
A simple recipe for delicious strawberry jam.
- Freshly picked strawberries
- White sugar
- Clean jars
- Squash and squeeze the strawberries and the sugar together through your fingers to break most of them up while still keeping a good deal of texture.
- Transfer the strawberries with a draining spoon to a colander over a bowl.
- Bring the remaining syrup to the boil and keep it on a high heat, stirring every now and again, until it has reduced right down. It is important to keep stirring it to make sure that it doesn’t caramelise. It is best to use a wide, deep pan for this part.
- To check that the syrup is at the right consistency, put a teaspoonful on a plate and place in the freezer for 5 minutes. Draw your finger through the middle of the blob to see what consistency it will have when cold.
- When it has reached you desired consistency, add the drained strawberries back to the syrup and mix thoroughly.
- Spoon the jam into clean jars and tighten the lids.
- Invert the jars for an hour before turning back the right way up.