How to make Strawberry Jam

Описание: Strawberry jam - reminiscent of cream teas, English summers (and perhaps wasps!).
As with all jams, the ratio is 1:1 fruit to sugar. If you choose to put in less sugar, I wouldn’t blame you, but your jam won’t keep out of the fridge for more than a week or so.
Method:
1.Chop and hull the strawbs
2. Weigh them, and note down the weight!
3. Put in a large pan with something acidic - the juice of a lemon, lime, red/whitecurrant, or some white wine or cider vinegar and simmer to soften them, You might like to give a quick whizz with a stick blender, or a mash with a potato masher. The amount you put in can vary hugely - I put lots in as I like a sharper tasting jam.
4. Weigh out the same amount of sugar (I use organic raw cane sugar), and ADD PECTIN ! Recommended is 4-6 g per kg of fruit. For strawberries I find you need more than double this - for 1 kg fruit I use 15g pectin powder.
5. Add this to the fruit and boil at full pelt for at least 10 mins, possibly longer. The jam should sort of hang off the spoon when it’s ready (sorry, nebulous instruction).
6. Pour into a jug, then into clean jars while still very hot, and crew lids on immediately.
It should keep for at least a year, probably 10!

A few things to remember: pectin is the setting agent - strawberries are naturally low in pectin so you need to add extra. You could add redcurrants and they would have the same effect. Pectin needs heat and acidity to activate it. Under-ripe fruits of all types have more pectin than over-ripe fruits.

Enjoy your jam!