- 2 medium (280g) lemons, halved
- 3 1/2 cup (770g) sugar
- 1 kilogram strawberries, quartered
- 1Remove the seeds from the lemons and tie in a small piece of muslin or chux cloth to form a bag. Cover and stand overnight.
- 2Squeeze the juice from the lemons - you will need about one-third of a cup (80ml).
- 3Preheat 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.
- 4Combine 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.
- 5Pour 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.
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