Quick strawberry jam

Quick strawberry jam

By
From
The Margaret Fulton Cookbook
Makes
4 x 250 g jars.
Photographer
Geoff Lung

This jam is cooked in the microwave, which is a practical method when making small quantities. Raspberries can be used instead of strawberries.

Ingredients

Quantity Ingredient
2 punnets strawberries
3 tablespoons lemon juice
1 1/2 cups sugar

Method

  1. Wash and hull the strawberries. Place in a large microwave-proof bowl with the juice. Cook on high for 3 minutes. Add the sugar, stir well and cook a further 20 minutes on high, until a little gels when tested on a cold saucer. After 5 minutes or so, give a stir, ensuring that the sugar is fully dissolved. Ladle into hot sterilised jars and seal. Label and store in a cool dark place. Will keep for 3–4 weeks or longer in the refrigerator.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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