Strawberry Jam

• Place the strawberries, apple and lemon juice in a large pot
• Warm over a low heat until the strawberries begin to release their juice. Using a potato masher, mash up the fruit to release more juice
• Bring to the boil and boil for about 5 minutes
• Add the sugar and turn the heat to lowest setting, stir until the sugar has dissolved
• Bring the jam back to the boil and boil for about 30 minutes to setting point, stir occasionally to prevent any catching on the bottom
• While the jam is boiling prepare your saucer for testing the setting point and starilise your jars ready for use (see below).

How to test for setting point

• Place a saucer in the fridge to get cold.
• To test, place a teaspoon of jam on the cold saucer and set aside for 5 mintes
• Push your finger through the jam tester, if the top wrinkles then you have reached setting point. If not, boil the jam for longer testing every 5 minutes

How to sterilise your jars

• Wash all your jars and lids in warm soapy water then rinse well and set aside to drip dry (you can skip this step if they are new).
• Place your jars on trays in the oven at 100°C for at least 20 minutes
• Place your lids in a large pot and cover with water, leave to boil for at least 5 minutes. Drain the water and set aside to dry (facing downwards) on a clean tea towel until needed.

Bottling the jam

• Once you have reached setting point, turn off the heat and leave to stand for about 5 minutes (cooling slightly will prevent all the fruit from floating up to the top in your jars)
• Using a heat proof jug pour the hot jam into the warm jars, fill to the top to minimise the air in the jar
• Once the bottles have been filled, put on the lids and tighten while hot to create a seal
• Once cool, wash jars and label, don't forget a production or best before date.