Easy Homemade Strawberry Jam

• 500g Fresh strawberries 
• 3/4 cup (150g) granulated sugar
• 2tbsp lemon juice

1. Take washed, hulled and roughly chopped strawberries, sugar and lemon juice in a medium heavy-based pan, then cook on low heat to dissolve all the sugar, stirring constantly.
2. Now on medium-high heat, bring it to a boil, stirring frequently.
3. When it starts to bubble, slow down the heat and bring it to a simmer. Let the jam simmer until it is reduced and thickened to the right consistency(for about 20-25 minutes) stirring frequently to make sure, it is not sticking to the bottom of the pan.
4. Skim the foam from the top while cooking and mash the strawberries using a potato masher.
5. Cold plate test: Now it’s the time to test if the jam is ready. Place a small white plate in the freezer to chill when you start cooking. Once you think, your jam has thickened, turn the heat off while you test because you don’t want to overcook your jam. Spoon a small amount of jam on a chilled plate. Tilt your plate vertically, if it runs slow it is ready or Push your finger through the jam. If it wrinkles and is gel-like or does not flood back to fill the gap, it is ready to bottle. If it doesn’t, keep cooking for more than 2 minutes and repeat the process. Test it every 2 minutes.
6. Remove from the heat and allow the mixture to cool down slightly (for about 5 minutes).
7. Fill the sterilised jar with this jam, leaving some space at the top. Clean the jar rim with a paper towel. Cover with the lid and seal the jar.
8. Store it in the fridge or enjoy it right away.

NOTES

1. For the process of sterilisation, check the FAQ above.
2. You can store unopened jars in the fridge for up to 1-2 months. Once opened, use within 10-14 days.