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Fruit
Susie’s Soft Strawberry Jam
August 30 2007
Susie’s Soft Strawberry Jam
 I found the secret to my jam by accident really. I had been to a local farm picking lots and lots of strawberries, and froze them in batches ready to make jars of strawberry jam.
I made the first few batches with the fresh strawberries and then came the day when I used defrosted strawberries. This was the answer! Why ? you ask. I will tell you. As those of you who have frozen strawberries will know, as hard as you try to keep them whole and dry, they release juice as they defrost. I decided to use this juice to dissolve the sugar in before I added the fruit - a ‘eureka moment’! The fresh strawberry juice blended with the sugar, I didn’t need to add any water and only needed to cook gently, keeping the strawberries in shape!
Ingredients
(I am afraid this is an old recipe and so is not in metric ;))
2llb 4oz strawberries (frozen and thawed)
1 and a half pounds of white organic sugar
Squeeze of lemon juice
3 washed and rinsed jars (then sterilized by standing in boiling water, filling with boiling water and letting it flow over and leaving for ten minutes. Carefully empty water and stand in moderate oven to dry and complete sterilization process
Method
Sterilize the jars - use while still very warm, and then they will not crack when you add the hot jam.
Add the juice from the frozen and thawed strawberries and lemon juice to the sugar in a pan and simmer until the sugar dissolves.
Slowly add the strawberries
Bring to a gentle boil for about 12 - 15 minutes
Scum off, add a knob of butter, Pot
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