Lemon strawberry jam
The delicious flavours of strawberry and lemon jam share centre stage in this yummy preserve.
Makes: About 1kg
Ingredients:
- 4 cups crushed strawberries (about 1.25 kg)
- 3 tablespoon pectin
- 2 cups (440g) granulated sugar
- ½ large lemon grated zest
- 4 (250ml) glass preserving jars with lids and bands
Method:
1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. Add crushed strawberries and lemon zest to a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4. Ladle hot jam into jars leaving 0.5 cm headspace. Wipe rim. Centre lid on jar. Apply band until fit is fingertip tight.
5. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.
Recipe courtesy of Jarden Home Brands, the makers of Ball preserving products. Visit their website here.
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