Smooth Strawberry Jam
Recipe type: Preserving
Serves: 5 Jars
This is a great recipe for a lump free strawberry jam. Pectin is added separately because it is not actively found in soft fruits like strawberries and it is needed to achieve a setting point. You will need either a sugar thermometer or a plate placed in the freezer before starting this recipe so you can test if the setting point of the jam has been reached.
- 1kg Strawberries
- 1kg Granulated Sugar
- 1 sachet or 8g of Pectin
- Hull the strawberries and then wash and pat them dry on a cotton or lint-free towel (excess water will affect the jam).
- Place the fruit in a heavy based pan, cook them on a low heat for around 15 minutes, until they begin to break down.
- Using a stick/immersion blender, blitz the strawberries until they are smooth. If you want a lumpier jam, miss out this step, or just use a wooden spoon to mash the fruit a little. Be very careful with this stage as the strawberries will be very hot.
- Mix the pectin with the sugar and add it to the pan.
- Stir the mixture until all of the sugar has dissolved and bring it to boiling point.
- Boil the jam for 15-20mins, then test with a thermometer and when 104 degrees is reached the jam is ready. Or spoon a small blob of jam onto the cold plate, leave it to cool and push the jam to see if it wrinkles, if it does, the setting point has been reached.
- Leave your jam to cool for around 30 mins and then pour into sterilized jars and top off with a disc of greaseproof or waxed paper.
- Note**To sterilise your jars, wash the jars and lids in warm soapy water, dry them off and place them in an oven on 180 degrees for 15mins. Remove them from the oven and allow them to cool.