Strawberry Jam

Ingredients

1 pound hulled and washed strawberries 
1 cup granulated sugar
1 lemon
Cheesecloth 

Directions

1. Dice the strawberries into small pieces. 

2. Wash and peel the lemon rind off the lemon. Slice lemon in half and juice. Dice up the remaining lemon rind into small pieces. Place lemon peel and diced lemon rind in a cheese cloth, wrap tightly. 

3. Place the lemon pouch in the center of a small pot. Then place the strawberries, lemon juice, and sugar over the pouch. Cover and cook the contents over low heat for 10 minutes. Remove the lid and cook at medium heat for another 15 minutes. 

4. While the jam is cooking, place a plate in the fridge to chill. Once the jam is finished cooking, spoon a small amount of it onto the cold plate. Wait 30 seconds. Move the plate around to check if the jam moves, if it is runny, cook the jam for another 5 minutes to further thicken the jam. If the jam stays in place, your jam has thickened correctly. Remove the lemon pouch from the jam and set aside to cool. Once cooled, serve with toast. 

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Quick Tips

• Strawberries are a good source of Vitamin C, manganese and potassium. 

• The jam can last in the fridge for a week. 

• For a smoother jam, place strawberries in a blender instead of chopping into small pieces.