Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.I made 12 jars of this recently. I'll take one or two home to eat myself on toast with butter; the rest I'll use at work, smeared over tart shells, covered with almond frangipane and baked until golden.
Strawberries have a low pectin content, so it does not set as hard as other jams and is quite runny. If you prefer a firmer jam, add a third of a cup of redcurrant juice.
You will need sealable, sterilised jars to store the jam. Dishwashers sterilise everything, but if you don't have one, drop the jars into a pan of boiling water for 12 minutes then dry well before use.
1kg/2lb strawberries, hulled
1kg/2lb caster sugar
The zest and juice of 1 lemon
Put all the ingredients in a saucepan, place over a low heat and simmer gently until the sugar dissolves – always simmer very slowly to extract the natural pectin. Stir every now and then to prevent the fruit from catching and don't be afraid to top up with a little water if it becomes dry.
Once the sugar has dissolved, turn the heat to high and boil vigorously for 10 minutes. Once you think it might be ready, do the "wrinkle test". Place a spoonful of the jam on a saucer in the fridge for a few minutes to cool. Run a finger through the jam: if the surface wrinkles, it's ready. If not, return to the stove and boil swiftly. When done, rest the pan with the fruit in it for 10 minutes until the preserve is just setting around the edges. This helps to achieve even distribution of fruit and juice.
Spoon into jars, seal and allow to cool before storing in the fridge or cool place. It will keep well in the fridge for a few months.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments