Ingredients:

  • 900g fresh strawberries, hulled and stems removed
  • 800g granulated sugar
  • 30ml fresh lemon juice
  • 1 box (1.75 oz / 49g) premium fruit pectin for freezer jam
  • 175ml water

Instructions:

  1. Wash and hull 900g of strawberries. Use a potato masher in a large bowl to crush the fruit until you have exactly 475ml (2 cups) of crushed berries, ensuring small chunks remain for texture.
  2. Stir the 800g of sugar and 30ml of lemon juice into the crushed strawberries.
  3. Macerate the mixture at room temperature for 10 minutes, stirring occasionally. Note: This allows the sugar to begin dissolving into the fruit juices.
  4. Combine pectin and water in a small saucepan.
  5. Bring to a boil over medium high heat while stirring constantly.
  6. Boil hard for exactly 1 minute. Watch for large, vigorous bubbles.
  7. Pour hot pectin into the strawberry sugar mixture immediately.
  8. Stir constantly for 3 minutes until the sugar is completely dissolved and the mixture is no longer grainy.
  9. Ladle the jam into clean, freezer safe jars, leaving 1.25cm (1/2 inch) of headspace at the top.
  10. Set the jars at room temperature for 24 hours to firm up before moving to the freezer.