Strawberry Jam. Strawberry jam recipes Preserve the best fruit of the summer in a heavenly strawberry jam that will bring you sunshine in the darkest winter mornings Try Mary Berry's classic strawberry jam.
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Servings 4Video Duration 30 minIf the strawberries are large cut them in half Put the strawberries and lemon juice into a large pan Heat for a few Once the sugar has dissolved and the liquid is clear boil steadily for about 6 minutes or until at setting point To Set aside to cool for 10 minutes Spoon into sterilised jars label and seal with wax paper and a lid.
Strawberry Jam Allrecipes
Method Making jam is actually pretty easy once you've sterilized your jars ready to go This is a soft set jam and tastes like Before you start sterilize the jars and their lids to get rid of any bacteria Either put them in the sink (lids Halve the vanilla pod lengthways and scrape out the Category SaucesTotal Calories 34.
Strawberry jam recipes BBC Food
Category Jams And JelliesVideo Duration 2 minTotal Calories 852 pounds fresh strawberries hulled 4 cups white sugar ¼ cup lemon juice.
Strawberry jam recipe BBC Good Food
Ingredients 1kg hulled strawberry 750g jam sugar juice 1 lemon small knob of butter (optional) Category Afternoon Tea CondimentTotal Calories 35Cuisine British.
Jar Of Strawberry Jam Stock Photo Download Image Now Istock
strawberry jam How to make BBC Good Food
Homemade strawberry jam recipe Jamie Oliver fruit recipes
BBC Food Strawberry jam recipe
Prepare the strawberries by wiping them with a piece of damp kitchen paper (Wiping the strawberries rather than washing them ensures the fruit doesn't absorb lots of water too much water and the jam won't set easily) Put the strawberries in a bowl and gently toss through the sugar Leave uncovered at room temprature for 12 hrs or overnight This process helps the sugar to dissolve ensures the fruit doesn't disintegrate too much and helps to keep its vibrant colour Before starting the jam put 2 saucers in the freezer Tip the strawberry mixture into a preserving pan with the lemon juice Set over a low heat and cook very gently When you can no longer feel any grains of sugar remaining turn up the heat to start bubbling the jam and bringing it to the boil (The sugar must be completely dissolved before increasing the heat otherwise it will be difficult for the jam to set and it may contain crystallised lumps of sugar).
