Ingredients
Method
1.Remove the seeds from the lemons and tie in a small piece of muslin or chux cloth to form a bag. Cover and stand overnight.
2.Squeeze the juice from the lemons – you will need about one-third of a cup (80ml).
3.Preheat the oven to slow, 150°C. Spread the sugar into a baking dish; warm in a slow oven for about 10 minutes, stirring occasionally. This helps dissolve the sugar quickly, giving a clear conserve.
4.Combine the strawberries, sugar, seeds and lemon juice in a large saucepan; stir over a low heat, without boiling, until the sugar is dissolved. Bring to the boil; boil, uncovered, without stirring, for about 18 minutes or until jam jells when tested. Spoon a teaspoon of the jam onto a cold saucer; push the jam with your finger. If the jam wrinkles, it is ready. If not, add another 1 tablespoon lemon juice, boil for a further 3 to 5 minutes before testing.
5.Pour jam into hot sterilised jars; seal while hot. Invert jars onto lids until cool.
The recipe is a soft-set conserve and can be made three months ahead. Keep refrigerated. Not suitable to freeze. Not suitable to microwave.
Note
