01 May 2020
Strawberry Jam Recipe
This recipe has been supplied by Rosie Streat from Chermside, QLD. Rosie has been cooking competitively since she was 16 and has won many cookery competitions since. She is skilled in making everything from jams to preserves to lollies, cakes and slices – much to the delight of her children and grandchildren.
Makes about 1 litre of jam
- 1kg ripe strawberries, washed and hulled
- 1kg white sugar
- Juice of 2 big, juicy lemons
If strawberries are small, leave them whole, otherwise halve and place in a heavy-based saucepan with lemon juice and cook slowly over low heat until fruit starts to soften.
Take pan off the heat and roughly mash with a potato masher.
Add sugar and stir over low heat until sugar dissolves.
Increase heat and then boil rapidly, stirring frequently to prevent jam from sticking to bottom, for 20 minutes or until jam sets.
To test if jam is set, drop 1 tsp jam on a chilled saucer and place in the freezer for 1 minute. If jam forms a skin and wrinkles when pushed with a finger, it has reached setting point.
Spoon hot jam into warm, sterilised jars and seal while hot. If vacuum-sealed, it will last for two years.