Strawberry jam is the perfect way to use a glut of strawberries and is so easy to make with this Strawberry Jam recipe. Strawberry jam is the perfect accompaniment to an Afternoon Tea on freshly made scones, as a filling for a sponge cake, or simply slathered on to a thick slice of bread and butter. Summer sunshine all year round.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 4 ½ lbs / 2 kilos fresh strawberries
- 4 ½ lbs/ 2 kilos sugar
- 2½ cups/ 600ml cold water
- 3 tbsp redcurrant jelly
Preparation:
Method
Note 2 Cover the surface of the jam in the jar with a wax disc. This helps prevent mould forming during storage. Seal the jar with a tight-fitting lid or cellophane disc secured with an elastic band. Store in a cool, preferably dark place. Only store in the refrigerator once opened.
- Place the strawberries in a large colander and wash under cold running water and then remove the hull (the green stalk).
- Place the sugar and water in a preserving pan or stock pan, bring slowly to a gentle boil.
- Add the strawberries to the gently boiling syrup. Cook for two minutes. Remove the strawberries with a large slotted spoon and place into warmed jam jars (see note 1 below).
- Add the redcurrant to the syrup and cook for a further five minutes. Pour the hot syrup, carefully, over the strawberries. Seal the jars, label and leave to cool (see note 2 below).
Note 2 Cover the surface of the jam in the jar with a wax disc. This helps prevent mould forming during storage. Seal the jar with a tight-fitting lid or cellophane disc secured with an elastic band. Store in a cool, preferably dark place. Only store in the refrigerator once opened.
