“Nothing Better than Homemade!”
- 1kg of white sugar
- 1 medium sized lemon
- 1.25 kg hulled strawberries
Preheat oven to 120OC. Place sugar in 20x30cm lamington pan.
Place in oven15 to 20 minutes or until just warm
Place a small plate in the freezer to chill
Cut rind and pith from lemon then roughly chop. Juice lemon and reserve the seeds (1/4 cup of juice needed). Place rind, pith and the seeds into a muslin bag then tie the bag securely.
Halve strawberries and place in a bowl. Lightly crush strawberries (potato masher works well) Place strawberries, lemon juice and muslin bag in a large saucepan then bring to the boil before turning the heat down to low. Simmer 5-10 minutes or until strawberries soften. Remove the muslin bag and when sufficiently enough to handle, squeeze the bag over strawberry mixture
Add sugar to the strawberry mixture and stir over low heat for 3-4 minutes or until the sugar has dissolved. Raise the temperature of the stove to medium and bring to a simmer before reducing the temperature back down to low. Simmer 10-15 minutes
Remove pan from the heat and skim off any scum. Cool slightly before very carefully spooning the mixture into hot sterilised jars. Seal and cool. Store in a cool and dark place. Once opened the jam can be stored in the fridge for up to 1 month