Strawberry Jam

When there is a jar of homemade strawberry jam in the fridge, I look forward to breakfast in the morning.  A generous spread of the sweet, lusciously red preserve on warm buttered toasts gives anyone a good enough reason to rise.  With Christmas around the corner, what better gifts can you make yourself to delight friends and family?  It is very easy to make with just three ingredients.  No need for canning equipment or setting ingredients.  Enjoy it over pancakes and homemade scones, spoon over yoghurt, use it as a filling for sponge cakes...  This recipe makes a big batch but you can scale down if preferred.  Buy strawberries directly from your local growers for best quality, freshness and price.

Makes 2.5kg /  5lb 8oz of jam

INGREDIENTS

• 2kg / 4lb 6oz strawberries
• 8 cups sugar
• ⅔ cup lemon juice

METHOD

1. Hull strawberries.  Slice large ones in half.
2. Place two small plates in your freezer.  (They will be needed later to test for readiness of the jam.)
3. Wash 8 medium-sized glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a large baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used.
4. Place strawberries, sugar and lemon juice in a large non-metallic bowl.  Stir with a wooden spoon to combine.  Let stand for 1 hour for the strawberries to release their juices.  
5. Transfer mixture to a large heavy based saucepan with tall sides.  Stir over low heat for 5 minutes, or until all the sugar has dissolved.  Bring to the boil, then reduce the heat to medium low and keep it at a steady simmer for about 20 minutes, stirring often to prevent the mixture from sticking to the pan and burning.  Remove any scum or foam from the top of the mixture with a slotted spoon during the cooking process.
6. When the mixture has visibly thickened, test for doneness by dropping a spoonful of jam on a frozen plate. The jam is ready if a skin forms on the surface that wrinkles when pushed with your finger.  If it spreads out and thins immediately, continue cooking and test again later with the second plate. 
7. Ladle the jam immediately into the warm sterilised jars, filling right to the top.  Take care as the mixture is extremely hot.  Use a jam funnel to avoid spillage.
8. Seal the jars with lids while the jam is still hot.  Leave them to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.   
9. Label and date each jar.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.