Strawberry jam is perfect with scones and fresh cream! What could be nicer than your own homemade jam?
You donít need any fancy equipment to make jam, only a large pan and perhaps a thermometer to test the setting point, although a cold saucer will do just as nicely.
You must heat your jam jars before pouring hot jam into them. Place the clean empty jars into a pre heated oven of 110C 225F or Gas ľ .
Once the jam is in your jars you can screw down the lid; however if you are using cellophane covers then wait until the jam is cool.
Take a cold saucer and put a teaspoon of the jam onto the saucer. Now take your finger and push the jam. If the jam has reached setting point then it will wrinkle. If not just boil your jam for a few more minutes.
If you prefer the scientific way of finding the setting point then you need a jam thermometer. Take the temperature of the jam. For a light setting, the temperature should reach 104C or 220F. for a firmer setting the temperature should reach 105C or 222F.
If you find it hard to find the setting point and your jams refuse to set then the pectin content is probably too low. Try adding some preserving sugar which has pectin included. Return the jam to the heat and boil again.
You will need:
Add the lemon juice.
Once setting point is reached, pour the jam into jam jars which have been heated. Screw the tops on the jars and label.
I hope you have enjoyed learning how to make strawberry jam and enjoy eating it even more.