Strawberry jam (adapted from Simple Essentials: Fruit by Donna Hay) makes approximately 2-3 cups.
500g Strawberries (you can use any seasonal fruits)
500g white sugar
1/3 cup lemon juice
Place a small saucer in the freezer, you'll use this later.
Wash, hull, and halve strawberries. Place sugar, strawberries, and lemon juice in large wide-based sauce pan, such as a stock pot. Dissolve the sugar over a medium heat, and then bring to the boil. Reduce heat and simmer for 20-25 minutes. Be sure to skim off the foam with a metal spoon while the jam is simmering. At around 15-20 minutes place a small spoonful of jam on the cold saucer (from freezer) and run your finger through it. A line should remain, if it doesn't cook jam for a further 5 minutes and test again.
Once cooked carefully pour jam into hot, sterilised jars. Store in the refrigerator.
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