Red Berry Preserve
8,7 / 10
ready in 12 h. 40 min.
Wash the jars in hot soapy water, rinse well and put in a low oven to dry and become warm. Wipe the outside of the filled jars and cover the surface of the jam with waxed circles. Seal tightly with lids or transparent covers and elastic bands. This must be done while the jam is hot not warm, to prevent mould forming.
Layer the strawberries and sugar in a large pan and leave to stand overnight.
Heat very gently, shaking the pan from time to time, until the sugar has dissolved.
Increase the heat, add the lemon juice and bring to a boil. cook for 8 minutes then test to see if setting point has been reached. If not boil for a little longer.. To tell when setting point has been reached, remove the pan from the heat and put a little jam on a chilled saucer. As it cools, the jam will begin to set and will wrinkle slightly when you draw your finger through it. If using a sugar thermometer it will read 105°C|220° F.
Remove from the heat, add the butter and leave to stand for 15 minutes.
Pour into warm sterilised jars and seal tightly.