STRAWBERRY JAM

INGREDIENTS: 

• 4 x 250g strawberry punnets
• 2 cups granulated sugar
• ¼ cup lemon juice

METHOD:

1. Wash and hull strawberries, roughly chop and then mash (or process in the Cuisinart Mini Prep Pro chopper)
2. Add the chopped strawberries, sugar and lemon juice to a large saucepan and place over medium heat.
3. Bring the berries to a boil, stirring frequently. Once the berries are at a boil, reduce to simmer for around 45-50 minutes, stirring until the jam is thick with a syrup consistency.
4. Sanitise glass jam jars to remove any bacteria or mold before filling. To sanitise, place  jars upside down on the Arfryer Oven with Steam rack and set to Steam on 100C for 15 minutes.
5. Check doneness of the Strawberry Jam by dropping a spoonful onto a frozen plate. The jam is ready if it appears to gel. Continue simmering if the jam appears to be thin and runny.
6. Transfer the jam into the sanitised jars, filling to within 1cm from the top and securing the lids tightly.
7. To preserve the jam for longer term use, place the filled jar(s) into the Gourmet Pro Combi oven and set to steam on 90C for 15-20 minutes. This step is not required for refrigerated jam to be used within 3 months.