Strawberries have got to be one of my favourite treats of summer, and a huge favourite of my little man's too (although he strangely doesn't like jam!). This jam recipe is super simple to do and makes 4 very full jars of jam (I used old Bonne Mamon jam jars to give you a rough guide). Make sure the jars have been washed in hot, soapy water then washed cleaned and sterilised. I do this by putting them in the oven on a baking tray for about an hour and using them straight from the oven. I always use Silver Spoon Jam Sugar with added pectin and the recipe is from the back of the packet:
Super Simple Strawberry Jam
900g of strawberries (you could also use raspberries, blueberries, blackberries, cherries, pears, peaches, rhubarb and loganberries with this same recipe),
1kg (1 pack) of Silver Spoon jam sugar with added pectin,
Knob of butter.
1. Hull the strawberries and place int a large saucepan. Crush them with a potato masher until they are pulpy.
2. Add the jam sugar to the pan.
3. Heat gently and stir continuously until the sugar melts. Do not bring to the boil at this point. Add the knob of butter.
4. Keep stirring, gradually increasing the heat until it reaches a rolling boil that bubbles up and cannot be stirred down again. Boil for 4 minutes, stirring often.
5. Spoon/pour (if you have a steady hand and a good saucepan) into the four sterilised jars and seal immediately. Leave to cool completely before storing in a dark, cool place until you wish to use them. A general guideline is to use within a year if kept unopened and when opened, store in the fridge and use within a month. When my jars have cooled I will add some labels and pretty toppers too!
Perfect for scones with clotted cream!
xxx
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