Strawberry Freezer Jam
1 ¼ lb. (550g) Strawberries
2 lb. (910g) Caster Sugar
3 Tablespoons Lemon Juice
½ bottle Certo
Normal jam making requires the fruit to be cooked both to release the natural pectin, to reduce the water content (fruit is 90% water), and provide keeping qualities. But cooking unavoidably changes the flavour - even the most expensive “preserves” don’t taste of fresh fruit. The advent of domestic freezers - and Certo - has changed all that. Freezer jam requires no boiling. The fruit is simply crushed with sugar, lemon juice and Certo, left to set and frozen. It tastes delicious - just like fresh strawberries ! (And it works just as well with raspberries too, by the way).
1. Crush the strawberries in a bowl, add the sugar and stir thoroughly.
2. Allow to stand in a warm place until the sugar has fully dissolved.
3. Add the Certo and stir well.
4. Add the lemon juice and stir for 2 minutes.
5. Ladle into small containers, cover them securely, and leave them to stand in a warm kitchen.
6. Check after a two or three hours to make sure that the set is progressing (some varieties of strawberry have a lower soluble sugar content which affects the set). If the set appears too thin, pour the jam back into the bowl, stir in one more tablespoonful of lemon juice and ladle back into small containers.
7. Leave for 24 - 48 hours to achieve a “soft” set (not stiff like ordinary i.e. boiled jam).
8. Label and freeze.
Do not increase the weight of strawberries, as this will weaken the set.
Measure the Certo carefully - adding more will not improve the set.
Freezer jam is at its best for 6-8 months, but will keep in the freezer for at least a year.
Store in the refrigerator after defrosting.