“Once you make it yourself with fresh strawberries straight from the farm, you’ll never go back to supermarket jam again”
Makes: approximately 2 cups | Prep: 10 minutes | Cook: 20–25 minutes
Place the strawberries, sugar, lemon juice and zest in a large saucepan. Stir gently and leave for 10–15 minutes so the strawberries release some juice.
Place over medium heat, stirring until the sugar dissolves. Bring to a steady boil.
Boil for 15–20 minutes, stirring occasionally and skimming off any foam. The jam should look glossy and begin to thicken.
Place a small plate in the freezer for a few minutes. Spoon a little jam onto the cold plate and return it to the freezer for 1 minute. Push your finger through it — if the surface wrinkles slightly, it’s ready.
Pour the hot jam into sterilised jars, leaving a little space at the top. Seal and allow to cool.
Tip: Don’t overcook it. The jam will thicken considerably as it cools.
