Servings
  • 900 g fresh strawberries hulled and halved 900 g fresh strawberries hulled and halved
  • 800 g Tate & Lyle Pure Cane Caster Sugar 800 g Tate & Lyle Pure Cane Caster Sugar
  • 2 medium lemons (juice only) 2 medium lemons (juice only)

Instructions

HOW TO MAKE THIS RECIPE

  1. Place the strawberries in a heavy bottom saucepan and using a potato masher, crush the strawberries a little bit, until they release their juices.
  2. Add the Tate & Lyle Pure Cane Caster Sugar and lemon juice (about 4 tbsp) and place it on low heat. Stir gently until the sugar has dissolved. Increase the heat to high and bring the mixture to a boil. Continue to boil, stirring it often, until the mixture reaches 105C on a kitchen thermometer. If you don't have a kitchen thermometer, perform the 'plate test'. Place a small plate in the freezer for a few minutes. Take it out and spoon a small amount of jam onto the cold plate. Wait 30 secs and push your finger through the jam. If it wrinkles and doesn't flood to fill the gap, it is ready.
  3. Turn the heat off under the jam mixture and let it sit for 15 minutes. Meanwhile, sterilise the jars.
  4. Transfer hot jam to sterile jars, leaving about 1 cm headspace. Seal jars with wax discs and lids immediately. (Depending on your jar lids, you may have to process your jam jars in boiling water, please see the notes for further instructions). Refrigerate and enjoy!

Chef's Tip


  • To sterilise the jars, preheat the oven to 160 C and wash the jars and lids in hot, soapy water and rinse them, but do not dry them. Place the jars onto a baking tray and into the oven for 10 minutes. Soak the jar lids in boiling water for a few minutes.
  • If using the jars with rubber seals, make sure to remove the rubber seals before placing the jars in the oven.
  • If using the jars with wax disks, make sure to cover the jam jars with wax disk immediately after filling them. 
  • To process the jars in a water bath, place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars. Boil the jars for 10 minutes, transfer them to a towel and allow to cool for 12 hours.