Homemade Strawberry Jam

For a small quantity of fresh jam for breakfast or tea time without a lot of effort you need just 3 ingredients 4 cups of quartered ripe strawberries, 1/2 cup of granulated sugar, 2 tbsp. lemon juice and one cooking pot. Stick a couple of plain saucers for testing the jam consistency later in the freezer before starting the jam.
Marinate the quartered strawberries and sugar for an hour in a bowl.
Tip the mixture in a sauce pan adding lemon juice to it.
Cook on low heat until the sugar completely dissolves.
Turn up the heat to start bubbling the jam and bring it to boil. The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set.
Boil for about 5-10 minutes and turn off the heat.
Now spoon a little jam on one of the cold saucers. Leave for 30 seconds, then push with your finger. If the jam wrinkles and doesn’t flood to fill the gap, then it is ready.
If not, turn the heat back on for a couple more minutes, and repeat the wrinkle test with the other cold saucer until ready. Fill into clean sterilized (boiling water bath) jars. Refrigerate and use within the next two weeks. Can also be frozen for up to a month, in a zip-lock bag once completely cold. Great on toast, scones, ice cream, puddings. Enjoy?

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