Homemade strawberry jam
SPREAD A LITTLE HAPPINESS WITH THIS SWEETLY SCENTED JAM
earn the basics to making this family classic from scratch – with an elderflower twist.
1kg strawberries, hulled 2½ cups (550g) white sugar
STEP 1 Place half of the strawberries and 1½ cups (330g) of the sugar in a medium bowl. STEP 2 Use a fork or potato masher to crush the strawberries. Set aside for 20 minutes. STEP 3 Place the crushed strawberries, remaining strawberries, remaining sugar, cordial and lemon juice in a large saucepan. Stir to combine, place over medium heat and bring to a simmer. Cook for 1 hour, stirring occasionally, skimming off any foam from the surface, until the mixture reaches 98°C on a sugar thermometer (see tips). STEP 4 Carefully pour the hot strawberry and elderflower jam into sterilised jars. Serve with crumpets or scones. Makes 850ml.