Strawberry Jam Recipe

 Strawberry Jam on the AGA

This is a lovely jam, and the lemon takes away the extreme sweetness of the jam.  Delicious with scones and cream or just a plain old bread and butter and jam delight!

                   

Ingredients

450g (1lb) strawberries from the garden (increase the quantities according to your haul)

450g (1lb) granulated sugar

l lemon

A handful of flaked almonds

Some butter

Method

Place the sugar, strawberries and chopped up lemon in a bowl, and leave overnight to soak. 

Pour into a preserving pan and place in the simmering oven to warm up, then dissolve the sugar completely on the simmering plate, move to the boiling plate and bring to a rolling boil, then test for a set after about quarter of an hour.  Do the fridge test – put some jam on a saucer, place in the fridge for about 5 minutes, then drag your finger across the jam – if it forms a wrinkled skin, the jam is set.

Add the knob of butter to eliminate the scum and the flaked almonds just for a bit of a change! Transfer the jam to sterilised Kilner jars – it won’t hang around for long!