This is my recipe for perfect strawberry jam. And even as I type this, I can feel everyone rollling their eyes at the sheer audacity of anyone proclaiming their version to be the best. But I genuinely believe this recipe cannot be bettered.
After making countless batches of strawberry jam, and playing with every variable, I can truthfully tell you that this really is as good as it gets. Beautifully vibrant, and wondefully fruit, this is the jam of your dreams!
800g Strawberries (2 x 400g punnet)
2 tsp Citric acid powder
1kg Jam sugar
Knob of butter
Rinse out a deep 20cm saucepan with cold water, but do not dry.
Hull the strawberries and cut in half. Cut larger strawberries into smaller pieces if necessary.
Put the prepared strawberries into the pan as you go, and sprinkle with 2 level teaspoons of citric acid, tossing gently.Cover with a glass lid (so you can see inside but don’t need to remove it) and cook on a low heat for 20-25 minutes.
The strawberries should just about maintain their integrity, and be floating in a bright red juice.
Add the sugar and stir continuously.
Once the sugar has dissolved, continue to a rolling boil.
Hold the rolling boil (lowering the heat if required to stop it boiling over) for about 1 minute.
Remove from heat, and test for set - place small amount of jam on a cold saucer and leave for 5 minutes.
Push your finger through the jam. If it doesn’t flood back and fill the space, it’s ready.
If not set, return to the boil for another minute, and check again.
Stir a knob of butter through the jam, and return to the boil momentarily.
Scrape off as much of the scum as possible, and then swirl the pan to disperse the rest.
Leave the jam for 20-30 minutes before putting into jars, to increase chance of even fruit distribution.
If you put into jars immediately, the fruit will simply float to the top.
This recipe fills 3 standard 1lb jam jars.
In the oven on a baking sheet - 150c/130c fan for 20 minutes.