SERVES 1ΒΌ litres
PREPARATION NONE
COOKING 35 mins (plus resting and cooling times)
900g (1lb 12oz) jam sugar
120ml (4fl oz) lemon juice
1kg (2lb) small to medium strawberries, hulled
1. Place the sugar and lemon juice in a large saucepan and stir over a medium heat until dissolved. Then bring the mixture to the boil and simmer gently for 5 minutes.
2. Remove from the heat and stir in the berries. Set aside for 30 minutes, stirring occasionally.
3. Return to the heat and boil steadily, uncovered, for 25 minutes. Skim off any
scum on the surface, then let the jam sit for 20 minutes, and spoon into clean jars. Seal and label when cool.
TIP
As strawberries are low in pectin (the natural agent in fruit that helps set the jam), we used jam sugar, which has added pectin, to help it set. It still has quite a soft set so, if you prefer a firmer set, you can also add liquid pectin. (Jam sugar and pectin are available in supermarkets.)