- 1kg strawberries
- 850g golden caster sugar
- Juice of 2 lemons
- 400ml prosecco
Prep: 20 mins | Cook: 20-40 mins
1. Put a saucer into the freezer to chill. Sterilise your jars by washing them in hot, soapy water and then drying them off in an oven set to 100C/Fan 80C/Gas ¼ or washing them in a dishwasher.
2. Hull the strawberries and set aside a handful of the smallest ones. Put the rest of the strawberries in a wide, heavy-based pan (a cast iron casserole dish or preserving pan is a good option). Use a masher or fork to mash the strawberries together.
3. Add the sugar, lemon juice and prosecco to the pan. Add the whole strawberries.
4. Gently heat the pan to melt the sugar. Turn the heat up and bring it to the boil. Boil for 20-40 mins till the jam is set. Check after 20 mins by taking the saucer out of the freezer. Add a teaspoon of jam to the saucer. Leave it to cool for 1 min, then push it with your finger. If it wrinkles a little, the jam is ready (strawberry jam will set quite softly, so it won’t be very thick or solid). Keep boiling the jam and testing every few mins till you get the little wrinkle.
5. Take the jam off the heat. Let it cool for 5-10 mins. Skim off any pink scum.
6. Ladle the jam into the sterilised jars. Seal. The jam will keep well in the jar. Once opened, store in the fridge.