strawberry jam

This jam is made with frozen strawberries. It also contains a small proportion of redcurrants, blueberries and raspberries to intensify the flavour.

Method

1. Place the frozen fruit in a large saucepan, add the lemon juice and brown sugar and mix. Leave to stand for 2 hours so that the fruit thaws and releases its juices. Stir once thawed.
2. Place the saucepan over the heat and cook, stirring occasionally, until the fruit comes to the boil.
3. Remove the saucepan from the heat and pass the mixture through a food mill for a smoother texture.
4. Weigh the purée to calculate the amount of gelling agent required.

   You can calculate the exact amount using this tool.

5. Return the saucepan to the heat. Add the gelling agent and stir until the mixture comes back to the boil.
6. Check the setting point by placing a teaspoonful of jam on a plate. If the two sides flow back together like the Red Sea before Moses, cook for a few minutes longer.

Storage

1. While the jam is still very hot, divide it between airtight glass jars.
2. Seal immediately and turn the jars upside down while they cool. This helps create a vacuum, although this is not guaranteed unless the filled jars are boiled.

Properly sealed, the jam will keep for months at room temperature.