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Margaret's crushed strawberry jam
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Three-ingredient strawberry jam: sweet strawberries, zesty lemon, and sugar. Spread on scones, toast, or cake for a versatile and easy treat!
Ingredients:
  • 1kg white sugar
  • 1 lemon
  • 1.2kg strawberries, hulled
Instructions:
  • Preheat the oven to 120C/100C fan-forced. Spread sugar evenly in a 20cm x 30cm lamington pan and bake for 15 to 20 minutes until warmed through.
  • Place a small plate in the freezer to cool while preparing the recipe.
  • Start by delicately removing the rind and pith from the lemon using a small, sharp knife and roughly chop them. Juice the lemon to get 1/4 cup of juice, and remember to keep the seeds. Put the rind, pith, and seeds in a muslin bag and securely tie the bag.
  • Prepare the strawberries by halving large ones and leaving small ones whole. Place them in a non-metallic bowl and lightly crush with a potato masher. Transfer the strawberries to a large heavy-based saucepan along with lemon juice and a muslin bag. Bring to a boil over medium heat, then reduce to low and simmer for 5 to 10 minutes until the strawberries have softened. Remove the muslin bag and squeeze it over the strawberry mixture once cooled slightly.
  • Stir in sugar with strawberries over low heat until sugar dissolves for 3 to 4 minutes. Increase heat to medium and let it simmer without stirring for 10 to 15 minutes until it reaches setting point.
  • Take the pan off the heat and skim off any scum. Let it cool slightly, then transfer carefully into hot sterilized jars. Seal the jars and let them cool. Store in a cool, dark place. Once opened, keep refrigerated for up to 1 month.

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