Without it our breakfast crumpets are a bland affair, without it cream teas are colourless and no victoria sponge is ever extra-ordinary without a big dollop of strawberry jam sandwiched between the sponges.
Summers are gone but one can always pack the sickly sweetness of strawberry nostalgia in a jar, spreading sweet dollops of happiness on your crumpets during cold winter mornings.
If you follow this recipe, I bet you will end up with strawberry jam that tastes simply mind-blowing!
500gm caster sugar
1 lemon juice
Clean and cut the strawberries into half. In a saucepan mix the strawberries with sugar and lemon juice. Squish the strawberries gently with a fork. Cook the mixture until the sugar melts and then simmer it for almost one and half hours or until it is thick enough. Have a taste and add sugar according to taste.
Prepare the jam jars before hand. There are different ways of sterilising them. You can either wash them and put them in the oven for 30 minutes on 130 degrees. I simply washed them thoroughly in hot water and soaked them in piping hot water for 15 minutes and let them dry.
Once the jam jars are ready, pour in the hot jam into the jars. If the jar is cold, make sure the jar is sitting in hot water because cold glass has a tendency to break when it comes in contact with hot jam. Leave half an inch space, do not over fill. Stir the jam gently with a knife to get rid of any air bubbles. Put the cap on gently and sterilise the jars with the lid in hot water for another 15 to 20 minutes. Then tighten the seal and leave it to set overnight.
Voila!! Your home-made jam is ready to squirl on top of your toast or crumpet!
Let me know if you like my recipe by leaving a comment below.