STRAWBERRY JAM
Ingerdients:
1: strawberries 1kg(cut in 4 pieces)
2: sugar 1kg
3: lemon juice 1/4 cup
4: jar or air tight box(sterilised)
5: baking paper
6: saucer (keep in the freezer to test the jam texture)
Recipe:
1: sterilised the jar, wash it in hot water and let it dry completely, then preheat the oven 180c, 275f, gas mark1, and add the jar in the oven for about 1/2 hour, and then close the oven heat, and let the jar rest in it.
2: in a bowl add the strawberries, sugar and the lemon juice mix well, cover and keep in the fridge for 12 hours.
3: keep a saucer in the freezer, this will help u check the texture of the jam, if it is ready or not.
4: in a large pot add the strawberries and all the liquid, bring the strawberries up to the boil then boil until the jam reaches setting point, check the setting every 10 minutes on the saucer kept in the freezer.
5: put a drop and check if it wrinkles then it is ready and if slides then has to be cooked more.
6: once ready move the pan from the heat and cool down for 10 minutes, then add the jam in the jar.
7: cover the jam with baking paper. it should cover the entire surface of jam, cover with the lid while still hot, store in a cool, dark cupboard, can be used for a year.