British Strawberry Jam (big batch)

From Daily Mail

Yield: 2.5 kg jam (5 lbs 8 oz)


1 kg fresh strawberries
1 lemon
450 g jam sugar with pectin


  1. To make 2.5kg (5lb 8oz) of jam, first wash, hull and pick through 1kg (2lb 4oz) fresh strawberries, discarding any blemished or overripe fruit. Handle carefully so as not to bruise them. To remove the hull, or calyx (the green leafy top), angle a sharp knife and cut in a circular motion around the hull and into the flesh beneath.
  2. Chop the strawberries into quarters and place in a large, heavy-based pan and add the juice of ½ a lemon.
  3. Add 450g (1lb) of jam sugar with pectin and stir together. Leave for 1 hour.

  4. Freeze a few saucers to test for the setting process later. Bring the pan to a rapid boil, skimming off any scum. After 15-20 minutes, take a frozen saucer and drop some jam on to it. Allow to cool for a minute, then push your finger in – if it wrinkles, it’s ready; if not, continue boiling. Keep testing until the jam has set. Leave for 15-20 minutes to stop it rising in the jars. [Or just use a thermometer – when the jam reaches 220F/105C, it has set).

  5.  Spoon the jam into sterilised jars. Seal tightly with screw-top lids while the jam is still hot, and write labels with the date when they were filled.
  6. If the jars have been sterilised properly, the jam should keep for 6 months in a cool, dry place. (To sterilise jars, wash with very hot water or put through the hot cycle of a dishwasher. Place the jars on a baking tray and bake at 160C/gas 3 for 10-15 minutes. Keep them warm until you fill them). [Or just put them in the pressure cooker].

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