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Pam's Perfect Strawberry Jam Recipe With
Ripe Mediterranean
Strawberries
Fresh Strawberries
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.
- 1.5 Kilos of Strawberries
(about 3-1/3 lbs)
- 125.g Sugar (6ozs.)
- Juice of One lemon
- 4 X 500g. Sterilised Jam
jars
Method
- Cut the Strawberries into
chunks and put them with the lemon juice into a large - heavy based pan.
- Bring to the boil and
gently simmer for one hour.
- Add the sugar and turn up the heat until
temperature reaches 104ºc./ 210ºf.
- 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
jars - seal and allow to cool.
- Label and store in a cool
place.
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