- 850g caster sugar
- 500g firm ripe strawberries, hulled
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- ½ bottle liquid pectin (Certo) or 1 sachet pectin crystals
- juice of 1 medium lemon (about 3-4 tbsp)
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Heat oven to 140C/fan 120C/gas 1. Tip the sugar into a shallow dish and warm in the oven for about 10 mins.
Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork. Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
Mix in the pectin, stirring well, then add 3 tbsp lemon juice. Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars. Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting. If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots. Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set. Cover tightly with lids and freeze until required. Freezes for up to 8 months – keep in the fridge after defrosting. The jam may go cloudy after freezing – but when thawed, just stir and it will go clear again.