AWARD WINNING STRAWBERRY JAM

This jam has consistently won prizes for our school at the Canberra Show

Ingredients

3 kg strawberries, hulled and halved

3 kg white sugar

1/2 lemon, juiced

Method

Wash and sterilze 6 x 330g jam jars and lids.

Place strawberries in a large saucepan and stir in the sugar.

Leave for 1-2 hours off heat while the sugar softens the fruit.

Add the lemon juice and place saucepan on the stove top over a medium heat. Stir constantly until the fruit is soft.

Remove 1/3 of the fruit and set aside, then cook the remaining fruit until fruit is mostly dissolved and jam coats the back of a spoon.

Divide the reserved fruit between jars then fill each with the jam mixture from your saucepan.

Allow to cool to room temperature then seal with lids.