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squirrelydan76
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PdfSterilise jars in 120°C oven 15 mins.
Place plates in freezer for set test.
Combine thawed strawberries with lemon juice in heavy-based saucepan.
Roughly crush with potato masher, leave some chunks.
Sit 10 mins.
Whisk pectin into sugar thoroughly (prevents clumping).
Bring fruit to full rolling boil, stirring constantly.
Add pectin-sugar all at once, stir vigorously.
Return to hard rolling boil.
Boil hard exactly 2 mins to 104-105°C, stirring constantly.
Skim foam.
Set test: drop on frozen plate, wait 30 secs, push with finger — should wrinkle and hold shape.
Ladle into hot jars to 5mm headspace.
WBC 10 mins or hot-fill inversion (fill above 85°C, invert 2 mins).
Frozen strawberries work well — ice crystals break down cell walls, releasing more pectin. HM pectin requires sugar to set. For low-sugar jam, use LM pectin (Pomona's) instead. Shelf stable 12-18 months.