Preparation time: 30 minutes
Cooking time: 20 minutes
For the best jam, you should use nice ripe strawberries. The more naturally sweet the fruit, the better your jam will be.
*You can macerate the strawberries and sugar overnight - a common step, but one that can be left out if you're pressed for time.
To add a sophisticated touch or if your berries are a bit bland, add a spoonful of Grand Marnier to each jar just before sealing.
- In a strainer, wash the strawberries well under running water and drain thoroughly.
- Hull the berries.
- Place the whole berries in a jam pot or large saucepan; add the sugar and mix.*
- Bring the mixture to the boil and cook for 20 minutes, stirring often with a wooden spoon so that the mixture doesn't stick.
- After 20 minutes of cooking, test to see if the jam is ready: place a drop on a cold plate. If it sets immediately, it's cooked. If not, continue cooking over medium heat and test again after 5-10 minutes.
- Sterilize the jars and lids and let dry.
- Ladle the jam into the jars, seal and invert. When cooled, turn right side up.
Hints & Tips