HOMEMADE STRAWBERRY JAM WITH BROWN SUGAR & WITHOUT PECTIN by Meredith F - Musely
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HOMEMADE STRAWBERRY JAM WITH BROWN SUGAR & WITHOUT PECTIN

posted in Food & Drink > Recipes
05/12/2016
  • 1kg (2.2lb) Strawberries
    220g (½ lb) Brown Sugar
    1 ½ Lemon

  • Wash, drain and hull the strawberries. Cut them into small pieces.
    Place a saucer in your fridge.
    Take your largest pot and throw the strawberries in. Stir vigorously for 5 minutes (medium heat). At this stage the strawberries should be mushy.
    Add sugar and juice of 1 ½ lemon. Cook until the jam has thickened (30-35 minutes), stirring regularly (better more often than less – don’t leave the pot unattended).
    Take the saucer out from the fridge. Spoon some jam onto it. Let it cool down before checking for its thickness by making a line through the jam (use your finger).

  • If the jam fills the space (the drawn line) then you need to cook it longer. If it doesn’t, you are ready to fill your jars.
    Pour/spoon it into sterilized jars leaving about 1cm/0.4inch free from the top. Seal with lids and turn up-side down. Let it set for 30 minutes.
    Half hour later: turn the jars back and check the lids to see if they are properly sealed. If you tap/push down the lid, it shouldn’t pop up and down. If it does, it is not air-tight. If this happens to you, simply put the jars in your fridge and eat within a week.

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