This is one of the jams we enjoyed last week with Devonshire tea (the other was my favourite – blackberry jam). Strawberries and limes happened to be in season at the same time here so I made the jam with lime juice instead of the more traditional lemon, although lemon is also delicious in the recipe too… Note this recipe usually results in a soft-ish set.
Makes approximately 6 cups
1 kg sugar
3/4 cup lime juice
I like to sterilise my jars and lids as soon as possible – wash them in hot soapy water, then rinse in hot water. Place them on an oven tray in a cool oven, and turn oven to 110°C. Once the temperature has been reached leave them in for 10 minutes (I just leave the jars in the oven until my jam has reached setting point). Cool the bottles to warm before using (if jars are too hot the fruit may rise to the top).
Before you start cooking, pop a small plate in the freezer (you will use this to test for doneness later).
Wash the strawberries, hull and cut in half. Place the strawberries, sugar and lime juice in a large, heavy-based saucepan and bring to the boil over medium heat, stirring until the sugar dissolves.
Simmer, stirring occasionally, for 25-30 minutes or until thickened. While the jam is simmering, use a large metal spoon to skim the foam from the surface.
To test whether the jam is ready, place a spoonful of jam on the plate that’s been chilling in the freezer. Run your finger through the jam. If the line remains, the jam is ready. If it doesn’t, continue cooking and test again at five minute intervals.
Carefully pour the hot jam into hot, sterilised jars.
I like to put the lids on the jars, and put them back into the oven (still at 110°C) for another half hour. Some people recommend instead using a water bath to fully sterilise jars, but personally I have found that for jams (due to the high sugar content) the oven method works just fine – feel free to use whichever method you feel comfortable with.
The jam will keep for approximately 6 months.