Strawberry
Strawberry Jam (this is a quick recipe)
24cm pan solid base (eg Le Creuset) Jam pan
Wooden spoon/Flat wooden spatula
Masher
Fresh Frozen (last years surplus?)
1.5lbs (hulled, washed and rinsed) ripe Strawberries 2.5lbs (surplus ice removed)
1.25lbs granulated sugar - We prefer jam not too sweet) 2.5lbs Sugar
1 sachet (24g) Tate and Lyle Pectin 1 sachet (24g) Tate and Lyle Pectin
Cut up Strawberries into small pieces (¼ inch), load into pan No need to cut up
In the meantime heat up 3x (450g) jars up to 120C to sterilise. 5-6 Jars
Apply gentle heat and mash down fruit leaving a few unmashed
Add pectin powder into the sugar and blend
Add blended sugar into cooking strawberries, in stages, making sure all sugar dissolved
Occasional stir to prevent sticking
Bring to a rapid boil and hold there for 8-10 mins
Check for a set
When setting - Remove from heat. Allow to cool for 10 mins so that pieces of fruit will evenly distribute.
Fill jars and seal in the normal way.
June 2019 updated 2020