Sorry, but I just saw your post. Too late, but maybe bookmark this for next time. Since I hate using candy thermometeres n stuff like that, this is a go-to jam recipe that I keep on hand.
600 g fresh strawberries, quartered/pureed chunky if you like
200 g sugar
50 g lemon juice (from one lemon)
Combine everything in a medium-size stockpot and bring to boil over high heat, about 5 minutes. Lower heat to a simmer. Cook for another 20 minutes, or until the jam thickens. Remove from heat and let cool completely. Keep in clean jar and refrigerate. This will keep for 2 weeks.
I love flavouring it with a hint of thyme sometimes.
thanks stovetop- will indeed use in future
Sorry, but I just saw your post. Too late, but maybe bookmark this for next time. Since I hate using candy thermometeres n stuff like that, this is a go-to jam recipe that I keep on hand.
600 g fresh strawberries, quartered/pureed chunky if you like
200 g sugar
50 g lemon juice (from one lemon)
Combine everything in a medium-size stockpot and bring to boil over high heat, about 5 minutes. Lower heat to a simmer. Cook for another 20 minutes, or until the jam thickens. Remove from heat and let cool completely. Keep in clean jar and refrigerate. This will keep for 2 weeks.
I love flavouring it with a hint of thyme sometimes.
thanks Apricot. made it with normal jam and lemon juice ... seems ok, some might argue that it requires a knife and fork to eat it but at least it set :)