DAY 59, STRAWBERRY JAM

Time to demystify jam making! All you need is equal parts of fruit and sugar, a pot and a wooden spoon! This recipe makes 2-3 medium jars.
I chop the strawberries small to make a spreadable jam. You can leave them whole if you prefer.

Ingredients

950g fresh or frozen strawberries, hulled and chopped. 

(I started with 1kg)

850-950g sugar 

(I use fine white sugar as it dissolves quickly)

Place hulled and chopped strawberries into a heavy based pan (it needs to be big - your jam will splash when it's cooking)

Cover with sugar and stir.

Leave for an hour or so (or even overnight) for the sugar  to dissolve become liquid

Heat the mixture gently until it comes to the boil, stirring occasionally.

Meanwhile sterilise 2 or 3 medium jars by putting them in the oven @ 100ºC (lids off) for 15minutes.

Turn up the heat to maximum and boil rapidly for 10 minutes. The mixture will darken and reduce in volume

Place a small bowl in the freezer for 5 minutes (I know it sounds weird, go with me on this one).

Drop a little jam into the frozen bowl. This will instantly cool the jam so you can see if it's set. It should be sticky and not 'run'

If it's not 'set', continue to boil, 2 more minutes at a time, repeating the process with the frozen bowl until your jam is ready.

While the jam and jars are still hot, pour the jam carefully into the jars (use a funnel if you have one, and make sure there's someone around to help you).

Fill the jars to the top and put the lids on tightly - this will make s vacuum seal. Label and store

I had an extra half jar. This doesn't sterilise as well, so I'll use it first.

Perfect for sandwiching a Victoria sponge!