With local strawberries in season, now is the time to buy them
up cheaply and make an easy jam for use in desserts over the coming months.This recipe keeps the strawberries whole & makes a slightly
runnier jam which should fall off a spoon.
1kg/2lb strawberries, hulled & kept whole
750g
caster sugar
zest and juice of 1 lemon
splash of water
Place the strawberries, sugar, lemon juice and lemon zest into a saucepan. Place over a low heat and simmer very gently
until the sugar dissolves. Turn the heat to high and boil vigorously for 10 minutes.
Do the wrinkle test—place
a few drops on a cool plate. After a minute, pull the tip of a spoon through it & see if wrinkles are created If so, remove
it from the heat and leave in the pan for 10 minutes to ensure even distribution of fruit and juice.
Spoon
into sterilised jars, seal and allow to cool before storing in the fridge or cool place. Perfect warmed through with a little
water or juice & served over ice-cream.
