Last Christmas, I decided to gift my family and close friends something a little different from the regular homemade sweets. I love vintage packaging and I had some from my trip to Dubai so I decided to try my hand at strawberry jam. Strawberry season was in full bloom and I thought to myself; “Why not ?”
So here’s the recipe for my Christmas Strawberry jam recipe. I hope you enjoy making it and eating it too! These make wonderful gifts!
2 kgs Strawberry’s (whole)
2 kgs Sugar
Juice of 4 lemons (Keep the juice of 1 lemon for later)
1 Tbsp of butter
2 small bowls (put these in the deep freeze to check consistency of Jam)
Makes about 2.5 kgs of Jam
- Wash the strawberry’s throughly. If they’re too big, you can cut them in half. Coat the washed strawberry’s in the sugar and lemon juice and leave overnight. Cover them with a lid or a tea towel. (I used a lid)
- The next day, remove strawberry’s from the fridge and let it rest for about 10 minutes. Pour the mixture into a heavy bottomed pot.
- On medium heat, keep stirring the strawberry mixture till it comes to a boil.
- Once the mixture starts boiling, increase the heat and let it hard boil for about 5 – 7 mins.
- Reduce the heat and take a small dollop of the jam and put it in the cold saucer. Let it rest for a few minutes and then gently push your finger through the jam and if it wrinkles, its done! If not, put it back on the heat for another 2 minutes.
- I added a little more lemon juice after it came to a boil as I like my Jam sweet and sour. You can skip this step if you want to.
- Take off the heat and add the butter.
- Pour into sterilised jam jars, let it cool for about 15 minutes and cover with lids.
- Decorate 200 ml mason jars with hand written or store bought labels, and voila! You’ve got your very own home-made strawberry jam! (I’ve used a mix of 50, 100 and 200 ml jars here.