Pick or buy fresh, aromatic strawberries...the best are the ones that are red inside.
I bought three kilos at the farmer's market.
Wash your berries.
Remove their stems. (See the redness throughout the cut berry? Yes, that's what we want!)
Weigh your washed, stemmed berries...
....being sure to keep the finest handful to eat raw and fresh.
Mash or puree the strawberries; I like to use my old pie dough cutter.
Add jelly sugar (I used the 2:1 formula: 2 kilos of fruit and 1 kilo jelly sugar) and stir on high heat until
it boils. Keep stirring while it boils for 4 to 6 minutes.
Have your sterilized jars, tongs, ladle, and funnel ready.
Ladle the hot jam through the funnel into the jars.
Close the lids tightly and turn them over for 10 minutes to seal them airtight.
Use pretty fabric and twine for the jar lids.
(Thank you, Morwenna, for giving me such a lovely jam lid set!)
Enjoy on scones, bread, toast, buns...or in yogurt, müsli, or cream.
Give to friends and family.
And keep some in your pantry to enjoy throughout the cold months of the year.