Strawberry Jam

Today's the day ……………………….. to preserve

Wimbledon might be over but there's still lots of strawberries about.  Making jam with strawberries can sometimes be a bit tricky - but not if you use Mary Berry's recipe.  It's so simple - and I find it works perfectly.

Here it is if you don't have it …………………

Ingredients
1kg/2lb 4oz fresh strawberries, washed, hulled and dried
1 lemon, juice only
1kg/2lb 4oz jam sugar

Method
If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved.
Once the sugar has dissolved and the liquid is clear, boil steadily for about six minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached.
Set aside to cool for ten minutes. Spoon into sterilised jars, label and seal with wax paper and a lid.