At another time in my life I used to make Strawberry Jam in the middle of the night. I was going through a period of sleeping difficulties, and, hating lying in bed trying to sleep, I would get up at 1 or 2 or 3am and make jam. It can be made and bottled in just over half an hour, using the microwave. Then I would pop back into bed and sleep like a baby.
This is a “fresh” jam – that is, make it in small batches, store it in the fridge, and make another batch when it is gone. Truly, it is wonderful.
Are you looking for more Strawberry recipes? Try Glossy Strawberry Sauce, Strawberry and Rhubarb Jam, Rose Strawberries with Sweetened Yoghurt Cream, Strawberries with Lemon, Baked Strawberries, and Strawberries with Sticky Balsamic.
You can adjust the amount of sugar to suit your taste, although I find this amount about right.
Use a large bowl, because the jam bubbles up while it cooks.
Quickie Strawberry Jam
prep time: 2 mins
cooking time: 25 mins + 5 minutes standing time
makes: 2 cups
a large bowl
2 punnets (500g) of strawberries, cut in half or quarters if very large
0.25 cup lemon juice
2 cups sugar
Wash and hull the strawberries and cut into half or quarters if they are large strawberries.
Place them into a large bowl with the lemon juice. Place into the microwave and cook on HIGH for 5 minutes or until the fruit is softening. NOTE: you will need a large bowl as the jam will rise considerably during the cooking.
Stir in the sugar and cook on HIGH for 20 minutes, stirring every 5 minutes. The jam is done when it jells when tested on a cold saucer.
Stand for 5 minutes before pouring into hot sterilised jars. Seal when cold.
What a gorgeous colour it is!