Strawberry jam



  • 1kg Strawberries
  • 1kg Jam sugar
  • juice of a lemon


  1. Place the strawberries in a large saucepan or preserving pan.
  2. Cook the strawberries very gently over a low heat for 15 minutes until the strawberries have softened and the juices run.
  3. Add the jam sugar and stir over a low heat until dissolved.
  4. Add lemon juice and bring to the boil.
  5. Boil rapidly until setting point is reached – about 10 minutes
  6. When the jam has reached setting point, take the pan off the heat and remove any scum from the surface.
  7. Leave to cool for 30 minutes, stir gently then spoon into clean warm jam jars. cover and seal when warm, label when cold.