Makes 2.2kg (5lb)
Preparation and cooking time: about 45 minutes
1.3kg (3lb) strawberries, hulled and wiped, washed if necessary and drained really well
Juice of one large lemon (about 2 tablespoons)
1.3kg (3lb) granulated sugar
Put the fruit in a large preserving pan with the lemon juice and simmer gently until the juices begin to run – about ten minutes.
Mash the strawberries down with a potato masher and continue to simmer for another five minutes until the fruit is reduced to a thick puree.
Remove from the heat and carry out a pectin test, and, if necessary, add pectin stock or a commercial pectin.
Add the sugar and stir until it is completely dissolved. Bring to the boil and boil for about five minutes before removing any scum and testing for a set. If necessary, boil for longer and test again.
Pour into cooled, sterilized jars and then seal and label.
Mashing the fruit helps to release the pectin, ensuring a good set. However, strawberry jam can be notoriously difficult to set so you might need to add extra pectin.
Strawberry and elderflower jam: add 3-4 handfuls of elderflowers to the strawberries at the start.
Extracted from The Women's Institute Homemade Jams and Chutneys, out now.