Image by Andrew Young
Ingredients (3)
- 1kg white sugar
- 1 lemon
- 1.2kg strawberries, hulled
Method
- Step 1 Preheat oven to 120C/100C fan-forced. Place sugar in a 20cm x 30cm lamington pan. Place in oven for 15 to 20 minutes or until just warm.
- Step 2 Meanwhile, place a small plate in the freezer to chill (see notes).
- Step 3 Using a small, sharp knife, cut rind and pith from lemon. Roughly chop. Juice lemon, reserving seeds (you’ll need 1/4 cup juice). Place rind, pith and seeds in a muslin bag and tie bag to secure.
- Step 4 Halve large strawberries. Leave small strawberries whole. Place strawberries in a non-metallic bowl. Using a potato masher, lightly crush. Place strawberries, lemon juice and muslin bag in a large heavy-based saucepan. Place on the smallest burner over medium heat. Bring to the boil. Reduce heat to low. Simmer for 5 to 10 minutes or until strawberries have softened. Remove muslin bag. When cool enough to handle, squeeze bag over strawberry mixture.
- Step 5 Add sugar to strawberry mixture. Stir over low heat for 3 to 4 minutes or until sugar has dissolved. Increase heat to medium. Bring to a simmer. Reduce heat to low. Simmer, without stirring, for 10 to 15 minutes or until mixture reaches setting point (see notes).
- Step 6 Remove pan from heat. Skim any scum from surface. Cool slightly. Carefully spoon into hot sterilised jars (see notes). Seal and cool. Store in a cool, dark place. Once opened, store in the fridge for up to 1 month.