Ingredients (about 6 jars of 350 grams)
2 kg. firm and ripe strawberry, hulled and large ones halved. 1 kg 600 grams pack jam sugar (this is a sugar with addd pectin) 1 lemon (the juice )knob unsalted butter (optional)
Method
In a large pan with wide, sloping sides the layer the strawberries and sugar, finishing with a layer of sugar.Cover the large pan and leave all night.
Next day the juices will have been drawn out from the fruit, leaving you with berries in a sugary pink syrup. If this hasn’t happened give the berries a quik stir, the leave by a while.
Warm the mixture to dissolve the remaining sugar.
Once dissolved, bring to the boil, stirring frequently until bubbling.Pour in the lemon juice and continue boil stirring occasionally. If the surface of the jam starts to look a little scummy , add the butter.
Continue cooking to slow heat about 20 minutes .When you see are more thick then drop a little jam onto a chilled saucer . Let cool a little then you can see if the jam is ready.Allow the jam to cool by 40 minutes, then pot into sterilised jars and when the jam is cool label the jars. Store in the fridge once open.Anyway I always save the jam in fridge.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
