John Myers
Ingredients for 7 servings:
- 1.2 kg strawberries, ripe
- 4 tbsp lemon juice
- 500 g gelling sugar 2:1
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 49 minutes
1. Wash, hull, and chop the strawberries. Weigh out 1 kg of fruit. Place in a large saucepan with lemon juice and gelling sugar. Mash everything with a potato masher. 2. Bring the strawberries to a boil uncovered over high heat while stirring. Boil briskly for 3 minutes. Be careful, it will splash! 3. To test the setting, put 1 tbsp of jam onto a chilled saucer. If the jam sets within 1-2 minutes, it’s ready. If it doesn’t set, just boil for another 1 minute. 4. Before filling, skim off the jam with a slotted spoon to prevent it from spoiling. 5. Use a funnel to fill clean twist-off jars to the brim with the jam. Place on the lid for 5 minutes, then turn upside down, allow to cool, and store in a cool, dark place. Keeps for approx. 1 year. For 7 glasses of 200 ml each.
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