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Home-made Strawberry Jam

Ingredients
1 kg strawberries, hulled 4 cups (900g) caster sugar 4 tbsp (80 ml) lemon juice

Method
1. Sterilise enough jars for about 1 litre of mixture. Be careful not to touch the inside of the jars or the inside of lid to prevent mould. 2. Place hulled berries in a large pot and crush with a potato masher. 3. Add sugar and lemon juice; stir over low heat until sugar dissolves. Bring the mixture to a rolling boil over high heat. Boil, stirring often, until it reaches 105C (ensure your thermometer is not touching the base of the pan when you take this measurement. It will take some time for the mixture to tick over from 100-C to 105C, so be patient with it). 4. Transfer mixture to jars and seal immediately. If the jam is intended for long-term storage outside of the fridge or to be given as a gift, process the sealed jars. Alternatively, if jam is intended for consumption, store jars in the fridge.

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