Homemade Strawberry Jam

Ingredients 1kg strawberries, hulled 1kg jam sugar juice of 2 lemons

Method

1. Wash, drain and hull the fruit and place into a non-metallic bowl. Sprinkle over lemon juice and sugar, gentle mix until fruit is well coated. Cover with a tea-towel and leave overnight.
2. Tip the fruit and sugar into a heavy based pan. Heat gently until the sugar melts completely, don't let the mixture come to the boil before all the sugar has melted.
3. Turn up the heat and boil hard for exactly 4 minutes. Take off the heat and do the saucer test*. If jam is not ready then return to the boil for another 2 minutes.
4. Turn off the heat and swirl in the butter. Skim of any scum that forms. Cool for 10 - 15 minutes. Stir gently and pour into sterilised jars. Seal.
   Keeps for approximately 3 months.

*The saucer test: place a suacer into the freezer for about 5 minutes. When ready for the test, remove from the freezer. Drop a spoonful of the jam onto the saucer. Leave for about 5 minutes. Run your finger through the mixture, if it wrinkles then the jam is ready.