I love jam on toast for breakfast and I like homemade jam. It’s been years since I last made strawberry jam, so I got up very early today and went to the market to get some. They looked very yummy and were a bargain.
Here’s how I made it.
At the moment I’m not sure it is a success as the jam seems to be very runny. Guess I’ll have to wait till tomorrow morning when the jars have cooled off completely to see if it turned out alright.
- 1.5 kg strawberries
- 1.5 kg jam sugar
- 1 tbsp lemon juice
Sterilizing the jars
- Preheat the oven to 100°.
- Wash the jars and lids in hot (not soapy) water.
- Put them on trays and slide those in the oven for at least 30 minutes.
- Soak a towel in hot water, rinse it out and put it on the sink.
- Get your jars and lids out of the oven and place them on the towel: be careful not to touch the inside of the jars.
- I find it helpful to align the jars and put their lids behind them.
- When your jars are in the oven, you can get started on the jam.
- Cut up the strawberries or, if like me you don’t like fruit pieces in your jam, blitz them for a few seconds.
- Put the strawberries, lemon juice and sugar into a cooking pot, stir well and bring to a boil with the lid on the pot.
- Remove the lid and let the jam boil fiercely for 10 minutes.
- Stir occasionally and remove the foam.
- Using a funnel pour the jam in the jars.
- Close the jars very well and place them upside down on the towel for ten minutes.
- Turn them over and let them cool off completely.