INGREDIENTS
1 kg Strawberries, washed and sliced
4 cups White Sugar
1 squeezed Lemon
METHOD
Wash, drain and hull the fruit
In a wide bowl, mash the strawberries with a blender until you have four cups of mashed strawberry.
In a heavy bottomed saucepan, mix together the mashed strawberries, sugar and, lemon juice, stir to combine. Over low heat cook the strawberries, stirring occasionally until the sugar dissolves. If a lot of foam rises to the surface, skim it away. When the sugar is completely dissolved, increase the temperature and bring the mixture to a boil while frequently stirring. When it reaches maximum heat, and the juice reduce and thicken, turn off the heat, and put a spoonful of the jam on a frozen plate, check it in a few minutes, if it wrinkles when you nudge it, it’s done.
Let it cool enough before transferring to the prepared jars, leaving a 1/2-inch headspace, and seal.
Note
Strawberry jam is best to use good quality, fresh strawberries.
