Well, summer's over, fall is here. Hopefully you made enough jam to last you until the springtime.
You didn't? Well, get going, it's your last chance! And this easy strawberry jam recipe is simple and perfect to make before all the strawberries are gone except for the hard, unsweet, unfragrant ones that may still be available for a hiked up price during the winter months, shipped in from far, far away. Get conserving!
1.1kg Strawberries to make 1kg once destemmed.
Juice of 1 lemon
2 Pinches of salt
Begin by putting a small plate in the fridge to cool it down.
Quarter the destemmed strawberries and place them into a large pot with the rest of the ingredients. Stir, and allow to macerate 15 minutes. Cook on medium high heat, skimming any foam that rises to the top. (Make sure to stir the jam so it doesn't stick and burn to the bottom of the pot.
When the jam thickens, you can do a test to see if it's done, spooning a little onto the cool plate. If it runs to easily, cook a little longer. If it's too thick, add a little water to thin. When it looks right, ladle the jam into jars or just start eating it. Don't burn your mouth.