Strawberry Jam

Makes six 1lb jars


• 4lb strawberries – they are best small & firm.
• tbsp lemon juice
• 3½lb sugar (it helps if you warm it first on a baking tray – just a little)


  • Hull the strawberries. Place a small amount into a preserving pan and crush them.
  • Add the rest of the fruit and the lemon juice.
  • Add the warmed sugar and then heat and stir slowly to draw out the juice and dissolve the sugar.
  • Boil quickly until the setting point is reached.
  • Skim if necessary and let the jam cool until a skin forms on the surface. Stir gently.
  • Pour into sterilised jars and seal.