• 900g Strawberries
• 900g Golden Granulated Sugar
• 3 Tablespoons Lemon Juice
• Knob of Butter
- Wipe 900g of fresh raspberries with some clean damp kitchen paper.
- Hull the fruit with a knife by cutting the strawberries into a cone shape and removing the stems. Cut any large strawberries in half.
- Place the strawberries in a large saucepan and add in 900g of golden granulated sugar. Toss the ingredients together and leave uncovered at room temperature for several hours, or overnight.
- Add 3 tablespoon of lemon juice to the strawberries and place the saucepan over a low/medium heat. Gently cook for 4-5 minutes until the fruit softens and the juice runs.
- Once all of the sugar granules have dissolved increase the heat.
- Bring to the boil and boil for s further 20-25 minutes. Don’t stir the strawberries until the setting point is reached of 105c.
- Remove the saucepan from the heat.
- Spoon a little of the hot jam onto a chilled saucer or a small plate. Leave for a couple of minutes and then push your finger into the jam. If the jam wrinkles then it is ready, if the jam remains runny then return the saucepan back to the heat and boil for a few more minutes before testing again.
- Remove any scrum from the surface with a spoon.
- Stir in a knob of butter across the jam surface, this will help to dissolve any remaining scum.
- Leave to settle for about 10-15 minutes.
- Pour the hot jam into warm sterilised jars, seal and label.
Photography by Monika Grabkowska