How to make strawberry jam.
- 4 pounds (2 kg) strawberries
- 2 1/2 cups (625 ml) juice from stewed rhubarb.
- 4 pounds (2 kg) sugar
Hull the strawberries but do not wash them. Mix the strawberries with the juice and simmer for about 10 minutes. Add sugar and cook, stirring constantly, over low heat until the sugar is dissolved. Bring to a boil and boil rapidly without stirring for about four minutes. Test to see if it has reached setting point.
Testing for Setting
Here are a couple of ways to check for setting. Choose one that is convenient for you.
1: Place a couple of teaspoons of jam on a cold plate. Allow the jam to cool. When it is cold, touch it with your finger. If it wrinkles and skin has formed, it has reached a good set.
2: Dip a wooden spoon into the jam. Wait a few seconds, then tilt the spoon and let the jam drip off. If it forms a heavy clot as it drips from the spoon, the setting point has been reached.
3: Dip a sugar thermometer in hot water first then into the jam mixture taking care not to touch the bottom of the saucepan. If jam has reached 108 degrees Celsius (220 f), it is at the setting point.