Ingredients:

  • 2 lbs (1 kg) fresh Strawberries, hulled and halved/quartered
  • 3 ½ cups (800 g) Granulated Sugar (superfine preferred)
  • 4 tablespoons (60 ml) Fresh Lemon Juice
  • ½ teaspoon (2-3 g) Unsalted Butter (optional, to reduce foam)

Instructions:

  1. Prep the Fruit: Wash the strawberries thoroughly. Remove the hulls and slice the berries (halving small ones, quartering larger ones).
  2. Macerate: Place the prepared strawberries and the granulated sugar into the large, heavy-bottomed cooking pan. Gently toss to coat.
  3. Rest: Cover the pan loosely and allow the mixture to rest at room temperature for at least 2 hours, or ideally overnight. This draws the moisture out of the fruit, creating a syrup base.
  4. Sterilise Jars: While the fruit is resting, sterilise your jars and lids (by boiling for 10 minutes or baking at 120°C/250°F for 15 minutes). Keep them warm until needed.
  5. Dissolve Sugar: Place the pan over low heat. Stir very gently until all the sugar has completely dissolved. The liquid should look clear, with no sugar crystals visible.
  6. Add Lemon Juice: Stir in the fresh lemon juice. Turn the heat up to medium-high.
  7. Reach Boiling Point: Bring the mixture to a rapid, rolling boil—a boil that cannot be stirred down. Start timing the cook once this point is reached.
  8. Monitor Temperature: Insert the candy thermometer and cook, stirring occasionally, until the temperature reaches 105°C (221°F).
  9. Test the Set (Wrinkle Test): Once 105°C is reached, remove the pan from the heat. Spoon a small teaspoon of jam onto one of the frozen ceramic plates. Return the plate to the freezer for 30 seconds.
  10. Check Consistency: Take the plate out and push the jam gently with your finger. If the surface wrinkles slightly, it is set. If not, return the pan to the heat for 2-3 minutes of further boiling and repeat the test.
  11. Skim Foam (Optional): Remove the jam from the heat. Stir in the optional knob of butter to dissipate foam. Otherwise, use a cold spoon to skim off any remaining white foam.
  12. Rest Before Potting: Allow the jam to sit for 5-10 minutes off the heat. This helps distribute the fruit evenly and prevents it from floating to the top of the jars.
  13. Fill Jars: Carefully ladle the hot jam into the warm, sterilised jars using a funnel. Leave about 1 cm (½ inch) headspace.
  14. Seal and Cool: Wipe the rims clean immediately. Seal tightly with the lids. Allow to cool completely at room temperature. Check the seal before storing in a cool, dark place. Refrigerate once opened.