Preparation and cooking time:
2 hours & 2-3 hours standing
about 1.6kg (3lb 8oz)
- 650g (1lb 6oz) strawberries
- 1.25kg (2lb 12oz) caster sugar
- 3tbsp lemon juice
- 125ml (4fl oz) pectin stock
This fresh and fruity jam required no cooking and will keep in the freezer for up to six months.
Mash the strawberries in a bowl until quite juicy. Add the sugar and stir at regular intervals until completely dissolves (this may take an hour or more). Stir in the lemon juice and pectin stock and continue to stir for 2 minutes. Ladle into small freezer-proof container and leave to stand in a warm kitchen for 2-3 hours. Check after this time to see if the jam is starting to set. If it appears very thin, pour back into the bowl, add 1tbsp of lemon juice and repeat.
Leave for 24 hours at room temperature before labelling and freezing for up to 6 months. Allow to thaw in the fridge before using, and once opened, eat within 3-4 weeks.
Recipe from Daily Mail Booklet “How to Make Jam”