Strawberry fridge or freezer jam
Ingredients:
240g strawberries, hulled and cut into about thirds.
1 lemon, juice only (75g).
300g granulated sugar.
100g water
60g pectin.
Method:
Place strawberries, lemon juice and sugar in a bowl. Gently crush the strawberries and mix all thoroughly. Leave for about 10 minutes and stir again.
Heat the water and pectin in a saucepan, whisking all the time and simmer for a minute.
Pour the pectin water into the strawberries and stir for three minutes.
Pour into jars and lid firmly. Store in the fridge for up to 3 weeks, in the freezer for up to a year.
My Tips:
My latest attempt was nearly a failure with a big lump of pectin. I broke it down by hand to small pieces and then reheated in the pan which helped it dissolve better.
My favourite version includes the zest of an orange mixed with the strawberries to top the orange fruit scones and the tartlets.