Strawberry Jam Recipe


Ingredients for Two Kilos (4.4lbs approx.)

    * 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

   1. Cut the Strawberries into chunks and put them with the lemon juice into a Jam Pan.
   2. Bring to the boil and gently simmer for one hour.
   3. Clip your Sugar/Candy Thermometer to the side of the pan.
   4. Add the sugar and turn up the heat until temperature reaches 104ºc./ 210ºf.
   5. 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.
   6. Once the setting point has been reached - skim off any scum and allow to stand until a skin forms.
   7. Pour into the sterilised Canning/Preserve Jars - seal and allow to cool.
   8. Label and store in a cool place.




https://www.cutting-edge-mediterranean-recipes.com/strawberry-jam-recipe.html