Strawberry jam

Classic homemade strawberry jam with large, sweet strawberries. Slow cooking gives a thick jam with an intense flavour.

• 1 kg strawberries, hulled and halved
• 4 dl caster sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest, grated

Method

1. 1
   Combine strawberries, sugar and lemon juice in a large saucepan. Stir and leave for 30 minutes until the berries start to release their juice.
2. 2
   Bring to the boil, stirring. Skim off the foam. Reduce to medium-low heat.
3. 3
   Simmer, stirring, for 25–35 minutes until the jam has thickened well. Do a setting test with a drop on a cold plate.
4. 4
   Fill hot, sterilised glass jars with the hot jam. Seal immediately and leave to cool upside down.