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A few days ago my husband complained that there was no jam in the house.  I am not a jam eater, I do not like very sweet things so this didn’t really bother me.  I had also been thinking about making a gift this mothers day for my mother and mother in law as there is nothing sweeter than receiving a gift that someone has put time and effort into.  Later when I was buying my weekly fruit and vegetables at Epsom market I noticed they were selling kilo boxes of strawberries.

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I decided to buy a kilo box to make strawberry jam to 1) impress my husband that I could be so domesticated and 2) because I thought it would make the perfect mother’s day gift.  If only all of life’s problems could be resolved by a kilo box of strawberries.

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There is something very special about making home-made strawberry jam.  It’s purer, it’s more intense and it’s natural.  As someone who dislikes supermarket jam I can also vouch that there is no comparison between shop bought and home-made strawberry jam.  I have been able to enjoy this jam with a scone and a hot cross bun because it is sharper, more fruity and less sugary than the supermarket variety.  My husband was so impressed that he has almost finished his jar.  Luckily for him I made another one.

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This recipe for fresh jam couldn’t be easier with just three basic ingredients.  In under thirty minutes you could have the perfect home-made gift for your mum this mothers day.

Ingredients:

1kg/2lb/40z fresh strawberries.

1 lemon, juice only.

1kg/2lb jam sugar

 

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Preparation Method:

1) Wash, hull and dry the strawberries.  Cut in half if the strawberries are large.

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2) Add the strawberries and lemon juice into a large pan.  Heat for a couple of minutes to soften.  Add the sugar and stir over a low heat until all of the sugar has dissolved.

3) When the liquid is clear, boil for about six minutes, or until setting point.

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4) You can test if the jam is at setting point by spooning a little onto a cold plate, leave for a minute and then push the jam with your finger.  If the jam crinkles and separates without flooding back, setting point has been reached.

5) Set the jam aside to cool for ten-fifteen minutes.  Spoon into sterilised jars, seal and label.

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6) Perfect served with toast, hot cross buns, home-made scones or as part of a Victoria Sponge.  Delicious!