Strawberry Jam

Best prepared in one of Kleenmaid’s Induction Cooktops. Click here for more info

What you will need:

  • 1 kg strawberries, hulled, halved if large
  • 1 kg white sugar
  • Juice of 1 lemon

How to make it:

Place strawberries and sugar in a large stainless-steel saucepan. Give the saucepan a good shake to combine. Drizzle lemon juice over the strawberries and cover, then stand for 1-2 hours to macerate. (This process helps the sugar dissolve, ensures the fruit does not break down too much and helps keep its vibrant colour)

Place the pan over medium-low heat, stirring until the sugar has dissolved. Increase the heat to high and boil rapidly, stirring occasionally for 15-20 minutes until jam reaches 105 degrees C on a sugar thermometer. Alternatively, spoon a little jam onto a chilled saucer and then run your finger through it. If the surface wrinkles, its ready. If not, return the jam to boil for further 2-3 minutes and re-test. Repeat until ready.

Use a spoon to skim any film that has risen to the surface and discard this.

Leave the jam to settle for 15 minutes – this will ensure all the fruit doesn’t float to the top of the jam jar. Ladle into hot sterilised jars.  

Refrigerate after opening.

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