Strawberry Jam - With Pectin
This is a Traditional Jam, With Pectin
The addition of pectin means you will get a jam that sets nicely without a long cookdown time.
- 1 kilo of strawberries
- 1 kilo of sugar
- 2 teaspoons of Classic Pectin
- Select the jars you are going to use and make sure you have new lids.
- Mix two teasoons of Classic Pectin with four tablespoons of the sugar and set aside.
- Wash and hull the berries, makeing sure you have 1 kilo.
- Place the strawberries into a large pot and start heating gently.
- Depending on how ripe the fruit is, you may wish to add a little water.
- You can crush to release the juice.
- Add two to three tablespoons of lemon juice and leave to simmer. The riper the fruit the more you need to add.
- Add the sugar and pectin mix, sprinkling slowly while stirring vigorously.
Pectin clumps readily if added directly on its own. Combining the pectin with some sugar helps when mixing the pectin into the fruit.
- Add the rest of the sugar and stir in well.
- Bring back to the boil for two to three minutes.
- Laddle into the jars, leaving a two cm headspace. Wipe the rims of the jars with a clean, damp cloth. Put on the lids and tighten finger tight.
- Place the jars on a rack in a large pot that you are using for a boiling water bath processor. Process for 10 minutes. Start timing once the water has returned to the boil.
- When the processing time is up, carefully remove the jars from the boiling water bath with a jar lifter.
- Allow the jars to cool. Check seals. Label and store.