Antony Worrall Thompson: Soft set strawberry jam
Soft set strawberry jam
Makes 2 jars
325g (11½) oz jam sugar
1kg (2¼ lb) strawberries
Tiny knob of butter
Juice of 1 lemon
Place the sugar in a pan and warm over a medium heat, stirring with a wooden spoon. Add the strawberries and mix, breaking them up a little.
Cover with the lid and boil rapidly for 5 minutes. Then remove the lid and cook for a further 5 minutes, until the temperature reaches 100°C.
Skim off any impurities then sprinkle in the lemon juice. Stir in the butter to help clarify the jam and cook for a few more minutes.
To check that setting has been achieved, place a small amount on to a cold saucer. The jam should wrinkle when pushed with a finger. When ready, pour into sterilised jars.
For more recipe inspiration, see www.awtonline.co.uk.