Store bought jams are a far cry from homemade jams. The strawberries I made jam with were farm fresh bursting with flavour and sweetness, so I was able to reduce the amount of sugar. This jam has only three ingredients – fruit, sugar and a couple of teaspoons of butter to set. A tip – don’t use overripe fruit.
1.5 kilograms strawberries (rinsed and hulled)
1 kilograms jam setting sugar
2 teaspoons (10g) butter
Place a plate in the freezer for the set test.
Cut the large strawberries into halves or quarters. Coarsely crush with a potato masher.
Place strawberries and sugar in a large pot (at least 6 litre capacity).
Heat mixture over low heat until sugar is dissolved. Do not rush and allow mixture to boil.
Add the butter and increase heat to a high and bring to a full boil (a boil that cannot be stirred away).
Boil for four minutes skimming off any foam that collects. Remove from heat and test for set.
Remove plate from the freezer and drop a dollop of jam on the cold plate. If it has formed a skin on top that wrinkles a bit when pushed, it is done. If it is still quite liquid and your finger runs right through it, it’s not done yet.
If your jam does not pass the set test, leave mixture on rapid boil for another minute by which stage it would set.
Bottle in pre-sterilized jars. Keep refrigerated. Makes 2 kilograms plus a little more.