- Sterilise the jars by putting them through the hot cycle of a dishwasher.
- Place the fruit and sugar into a wide based saucepan over a very low heat, stirring every so often until all the sugar has completely dissolved. It's important to have the heat low so the sugar dissolves rather than burns and stick to the pan.
- Bring the fruit mixture to a rapid, rolling boil. Continue to cook for 3-5 minutes until the jam reaches setting point. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles.
- To test if the jam has reached setting point, first remove the pan from the heat while you test the jam. Spoon a little of the jam onto a cold saucer, leave to cool for a few minutes, if it's thick it is ready. If not, return the pan to the heat and cook the jam for a minute or two more and test again.
- When the jam is ready, carefully ladle it into the sterilised jars and close lid. Use the jam within a couple of weeks.
Homemade Strawberry Jam
Very easy to make, simply 2 ingredients in equal parts. This will make 6 standard sized jars. Or you could use for a freshly baked Victoria Sponge...
- 1kg strawberries
- 1kg sugar jam