800gstrawberriesslightly underripe ones work best - washed, hulled & quartered
650ggolden granulated sugarnot jam sugar
1large lemon
Instructions
Place the strawberries and sugar in a large pan over a low heat.
Cut the lemon in half, squeeze out the juice and add to the pan along with the two lemon halves.
As soon as the sugar has dissolved, crank up the heat and bring to an energetic boil, making sure it's not so furious that it boils over the pan.
Boil for 15 minutes, then start testing for the setting point. There are various ways of doing this, but the easiest is to have two saucers at the ready in the freezer. Drop half a teaspoonful onto the cold plate. Leave for a few seconds, then push your finger up against the jam. If a skin has formed and it wrinkles up, it's ready. Repeat every couple of minutes until the jam is set.
Fish out the lemon halves then pour into warm sterilised jars whilst the jam is still hot. Fill to the brim and immediately seal with clean lids.
Notes
To sterilise jars, wash in warm soapy water then place in the oven to dry at 140℃ (275℉, Gas 1) for 15 minutes.You can half or double the quantities of this jam, but your setting point will be shorter for smaller quantities and longer for larger quantities.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.