Homemade Strawberry Jam for Morning Toast or Afternoon Tea Scones
Jams are delightful little spreads that add a sweet touch to your favourite toast in the mornings, or fluffy scones for tea time. That said, we often find that store-bought jams are far too sweet for our liking. Since most of us have been baking at home during this ISO period, we’ve added in a fun jam-making activity over the weekend to go with our freshly baked bread and scones. The best part about making your own jams is that you know the fruits you’ve used are fresh, and you get to control the sweetness by reducing the amount of sugar used. As homemade jams contain no artificial preservatives, we stored our jam in Kilner jars as the airtight seal keeps it fresh for much longer. We hope you’ll enjoy making your very own strawberry jam as much as we did!
Ingredients
- 900g fresh strawberries, washed and hulled
- 800g caster sugar
- 4 tablespoons lemon juice
Method
- Place the strawberries into a saucepan or a Kilner Jam Pan and crush it with a potato masher.
- Add sugar and lemon juice into the mashed strawberries and stir over low heat until the sugar dissolves.
- Continue stirring as you increase the heat to high and bring the mixture to a boil until its temperature reaches 105°C.
- Allow the mixture to cool slightly then transfer into hot sterile Kilner jars. Leave about 1cm space between the lid and seal the jar.
- The sealed strawberry jam stores up to 6 months in a cool, dark cupboard, but must be refrigerated once opened.
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