With only three ingredients, this jam recipe retains the integrity of the strawberry flavour and can be slightly modified to suit your own taste.
So run, don’t walk, to your nearest farm stand and pick up some Bermuda strawberries. Then, make enough jam to keep you going until next season.
3 boxes fresh Bermuda strawberries, washed and green tops removed
Juice of one large lemon
3 cups caster sugar
1. Put a plate in the freezer a few hours before cooking so when it comes time to test if the jam is ready you will have a very cold plate to do so. You will eventually put the hot jam on the very cold plate to see if it turns to a gel, indicating if it’s ready.
2. Sterilze the jars. DO NOT SKIP THIS STEP! If you want to preserve anything, you need to first make sure that the jars are not just squeaky-clean but completely sterilized. If you don’t already know how to do this, there’s a great step-by-step video here.
3. Combine the ingredients in a saucepan and bring to a boil to allow the sugar to melt and the strawberries to release their juices. Simmer on medium heat for about 20 minutes, mixing occasionally with a wooden spoon and skimming off the foam. Use caution as the juicy mixture will be HOT!
4. As the mixture congeals more, you can test to see if it is ready by putting a small amount of juice on the cold plate from the freezer. If the juice easily turns to a gel on the plate, remove from heat and immediately start pouring the jam into the sterilized jars, avoiding getting any jam on the edges to ensure a good seal. If not, cook for another 5 minutes and test again until ready.
5. Using an oven mitt, turn the jars upside-down to cool. You will hear the tops of the jars “pop” as they seal during cooling.
6. Once the jam is cool enough, enjoy!