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Strawberry Jam Recipe

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Fresh Strawberry Jam Recipe

It was a lucky thing that Pam had her Famous Strawberry Jam Recipe, because a friendly neighbor dropped in with a Four Kilo box of fresh strawberries - that's about Ten pounds.
This Mediterranean fruit is so sweet and full of flavour. We ate a few but there were just too many, and anyway, the uric acid in the Srawberries played havoc with David's Gout.
So it was out with the jam pan and on with the job. This recipe is really easy and quick - so let's get going.

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Strawberry Jam Ingredients for Two Kilos (4.4lbs approx.)

1.5 Kilos of Strawberries (about 3-1/3 lbs)
Juice of One lemon
4 X 500g. Sterilised Jam jars
125.g Sugar (6ozs.)

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Method

Cut the Strawberries into chunks and put them with the lemon juice into a jam pan or large robust saucepan.
Bring to the boil and gently simmer for one hour.
Clip your Sugar/Candy Thermometer to the side of the pan.
Add the sugar and turn up the heat until temperature reaches 104ºc./ 210ºf.
Pam's Top Tip: If you don't have a sugar thermometer - chill a saucer in the fridge and then spread a teaspoon of the jam on it. Allow to cool and push your finger through it. The jam will have formed a thin skin and will wrinkle. The two halves of the jam on either side of your finger should remain seperate.
Once the setting point has been reached - skim off any scum and allow to stand until a skin forms.
Pour into the sterilised Canning/Preserve Jars - seal and allow to cool.
Label and store in a cool place.