Hugh Fearnley-Whittingstall
Perfect on scones, on hot toast, or drizzled onto ice cream this aromatic jam from River Cottage 2009 was made to make your mouth water
Watch Hugh making strawberry jam
1. Place the strawberries, geranium leaves and lemon juice in a roomy, heavy bottomed pan or preserving pan. The strawberries should be no more than a third of the way up the pan to allow for a rapid rise when a rolling boil is reached.
2. Very lightly crush the strawberries with a potato masher to break them up a little. Place the pan on a gentle heat and add the sugar. Stir until the sugar has fully dissolved.
3. Increase the heat and bring the pan to a full rolling boil (when the surface is covered with a mass of foamy bubbles). Boil for 8-9 minutes, or until setting point is reached. To check for setting point, drop a little jam on a cold saucer. Allow to cool for a minute and then push gently with your fingertip. If the jam crinkles, setting point has been reached.
4. Remove the pan from the heat and if the surface is scummy, add a knob of butter and stir gently until the scum has dispersed.
5. Put in warm, sterilised jars and seal immediately. Unopened and stored in a cool, dry place, the jam will keep for up to a year. Once opened, keep in the fridge or a cool larder and use within a few weeks.
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