Strawberry Jam

Ingredients

• 1200 g strawberries
• 400 g white sugar

Method

Hull the strawberries and halve any larger ones so the pieces are roughly uniform — this cooking-by-size ensures even breakdown and consistent jam set. Weigh them after prep; you should have close to 1200 g. The sugar-to-fruit ratio here (1:3) is standard and will yield a soft set rather than a stiff preserve, which suits strawberry's delicate flavour.

Toss the fruit with sugar in a wide, heavy-bottomed pan — not a bowl. The maceration step some recipes call for is optional; it draws juice out via preservation osmosis, which speeds cooking slightly, but strawberry breaks down fast enough that you can skip it without consequence. If you do macerate, thirty minutes is enough; an hour risks the fruit degrading to mush before you've built any pectin structure. Heat to a rolling boil over high heat, then reduce to medium-high and maintain a vigorous, steady bubble. This isn't the low simmer some older recipes demand. The turbulence and temperature — aiming for 104–105°C — are what drive water evaporation and allow the fruit's natural pectin to set the jam. Stir only occasionally to prevent sticking on the bottom; constant stirring breaks up the fruit unnecessarily and cools the pan.

Test for set after 15–20 minutes by dropping a teaspoon of jam onto a cold plate, letting it cool for a few seconds, then pushing it with your finger. It should wrinkle and hold its shape rather than run. If it's still loose, continue cooking and test every two minutes. Strawberry's low pectin content means you're relying on extended heat and concentration, not a sudden gel. When it passes the test, remove from heat immediately — overcooking darkens the colour and toughens the texture.

Pour into sterilised jars while still hot (the residual heat will seal lids safely), or cool completely before jarring if you prefer a softer set. Store in a cool, dark place. Once opened, keep refrigerated and consume within four weeks.