TEST
KITCHEN
NOTES
Totestwhethera jamis
set,puta spoonfulofit
ontoa freezer-chilled
saucer.Pushthejamwith
yourfinger;if it wrinkles,
thejamis set.If it doesn’t
wrinkle,cookfora little
longerthentestagain.
If jarshavebeensterilised
correctly,unopened
conservewillkeepforupto
12 months.Refrigerate
once it has been opened.STRAWBERRYCONSERVE
PREP+ COOKTIME1 HOUR10 MINUTES
MAKES1.5LITRES(6CUPS)
1.5kgstrawberries,hulled
1.1kg(5cups)whitesugar
1 cup(250ml)lemonjuice
1 Gentlyheatstrawberriesin
a largesaucepan,covered,for
5 minutesto extractjuicefrom
berries.Transferberrieswith
a slottedspoonto a large
bowl;reserve.
2 Addsugarandlemonjuiceto
strawberryjuicein pan,stirover
heat,withoutboiling,untilsugar
dissolves;bringto theboil.Boil,
uncovered,withoutstirring,for
20 minutes.Returnreservedberries
to pan;simmer,uncovered,without
stirring,for 25 minutes or until jam
gelswhentested.
3 Pourhotconserveintohot
sterilisedjars(seetips,facing
page); seal immediately.
Grandma’s Kitchen