Notes from my Kitchen 17 - Strawberry Jam

A special friend gave me a huge bag of strawberries, so I made jam. I don't don't like very sweet jam, so I don't use a lot of sugar. The more sugar you use, the more the jam sets. My recipe is therefore not like jelly, but more like a compote. It is delicious and my boys love it on breakfast pancakes and scones.

900g strawberries
700g sugar (you can use preserving sugar)
juice of 2 lemons
1t balsamic vinegar
a few lemon pips (this helps the jam set)

Mix all the ingredients in a a large saucepan. Allow to infuse for 10 minutes. Place on medium heat until the mixture boils. Boil for 20 minutes until the liquid has reduced by half.

Place a saucer in the freezer. When cold place a teaspoonful of jam on it, if it is ready it will change consistency. Take off the heat and allow to cool slightly. Remove the froth from the top of the jam.

Sterislise your jars and lids. I place a little boiling water in each jar and then microwave on high for 2 minutes. I place the lids in a kettle and boil it.

Fill each jar with jam, remove any lemon pips and seal. Allow to cool and store in the fridge.

Serve with buttermilk scones (see the recipe on my blog) and mascarpone (see recipe on my blog).