Strawberry jam is one of Andy's favourites, so as I was on a jam-making kick, I bought a big crate of strawberries to expand my repertoire. As usual, I used grated apple instead of adding pectin separately; if you grate it finely, it doesn't affect the texture of the final product.
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Strawberry Jam Recipe
450g (2lb) strawberries
½ cooking apple
3tbsp lemon juice
450g (2lb) granulated sugar
- Sterilise your jam jars, for example by part-filling clean jars with water and standing them in a pan of boiling water for a few minutes, or running them through a dishwasher cycle.
- Put a small plate in the freezer.
- Wash, hull, and chop the strawberries. I chopped them into big pieces so that the final jam would still have some chunks of fruit.
- Grate the apple (including the skin, but not the core) with a fine grater.
- Boil the strawberries and apple for 5-10 minutes with the lemon juice, until most of the liquid comes out of the berries.
- Add the sugar, and stir until dissolved.
- Increase the heat, and boil vigorously until setting point is reached. You want to get to 104°C (220°F) on a sugar thermometer, then check the set by dropping a little jam onto the frozen plate. If the texture of the cold jam is gelatinous, then it's ready; if it's still liquid, keep boiling. It took me about 20 minutes per batch to reach this stage. I did find that the strawberry jam set to a softer texture than the other kinds I've made.
- Decant the jam into the sterilized jars, and top with waxed paper before sealing.