Memories of my mother making jam involved an entire day in a hot, steamy kitchen making enough jars for the entire family and beyond – all too much work. This recipe makes a few jars (which is perfect for most of us) in quick time without mess and fuss. Margaret Fulton is the doyen of Australian home cookery, and her strawberry jam recipe is a classic example of the simple, yet delicious, nature of her craft. Home-made strawberry jam is a sweet treat and this recipe makes the most of summer’s cheap and abundant berries. Make sure you are very careful when making this, as it will become very hot.
Time: 30 minutes
- 2 punnets strawberries
- 3 tablespoons lemon juice
- 1 1/2 cups sugar
Wash and hull the strawberries. Place in a large microwave-proof bowl with the juice. Cook on high for three minutes. Add the sugar, stir well and cook a further 20 minutes on high, until little bit gels when tested on a cold saucer. After five minutes or so, give a stir, ensuring that the sugar is fully dissolved. Ladle into hot sterilised jars and seal. Label and store in a cool dark place. Will keep for three to four weeks or longer in the refrigerator.
Recipe taken from The Margaret Fulton Cookbook
Margaret Fulton is one of Australia’s leading and best-loved cookery experts. The matriarch of Australian cooking, she has been credited with changing the way Australians eat. Her original The Margaret Fulton Cookbook, first published in 1968 (with a Revised Edition released in April 2010), sold over 1.5 million copies and taught generations of Australian families how to cook and entertain. Margaret has been nominated by the National Trust as an Australian Living National Treasure and, in 2009, she was named by a Sydney Morning Herald panel as one of the 25 Australians who has most changed the nation.
You can purchase The Margaret Fulton Cookbook at cooked.com.
Published by Hardie Grant