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Strawberry Jam
You can see this Strawberry Jam Recipe on iPhone1kg fresh, washed and topped strawberries juice of 1 medium lemon
1kg sugar or 500g of CSR smart sugar.
1. Add all ingredients to a large pot
2. Heat till just boiling, reduce heat to a simmer for about 20 mins.
3. Remove scum from the top (It's the white bubbles) 4. Place a saucer in the fridge or freezer to cool.
5. To test that the jam is ready, place a small teaspoon of your jam onto the cooled saucer. wait for 30 seconds. Tip the saucer on its side, if the jam runs its not ready, if it just runs you're ready to bottle it up.
When preserving use glass vessels. Always wash your glass jars or bottles in hot soapy water, rinse them and heat them in the oven to above 75 degrees. This kills most of the micro-organisms which the soapy water didn't kill.
In your local supermarket you can find clear preserving seals made by Fowlers.
To use these you just brush the seal with a little vinegar (this acts as a disinfectant killing any further germs) place them on the top of your jar, wrapping a rubber band to secure the seal.
The seals will go tight, you can then place the lid of the jar over top and store in a cool, dry and dark place.
When you open the jam keep it in the fridge. Use the original lid to keep it moist in the fridge.
1kg sugar or 500g of CSR smart sugar.
1. Add all ingredients to a large pot
2. Heat till just boiling, reduce heat to a simmer for about 20 mins.
3. Remove scum from the top (It's the white bubbles) 4. Place a saucer in the fridge or freezer to cool.
5. To test that the jam is ready, place a small teaspoon of your jam onto the cooled saucer. wait for 30 seconds. Tip the saucer on its side, if the jam runs its not ready, if it just runs you're ready to bottle it up.
When preserving use glass vessels. Always wash your glass jars or bottles in hot soapy water, rinse them and heat them in the oven to above 75 degrees. This kills most of the micro-organisms which the soapy water didn't kill.
In your local supermarket you can find clear preserving seals made by Fowlers.
To use these you just brush the seal with a little vinegar (this acts as a disinfectant killing any further germs) place them on the top of your jar, wrapping a rubber band to secure the seal.
The seals will go tight, you can then place the lid of the jar over top and store in a cool, dry and dark place.
When you open the jam keep it in the fridge. Use the original lid to keep it moist in the fridge.
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