Strawberry Jam

Preparation info

  • Yield—

    5 lb.

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. hulled strawberries
  • juice of 1 large lemon
  • 3


Heat the strawberries and lemon juice gently in the pan, stirring constantly to reduce the volume. Add the sugar, stir till dissolved and boil until setting point is reached. Remove the scum. Leave the jam undisturbed to cool until a skin forms on the surface and the fruit sinks (about 20 min.). Stir gently to distribute the strawberries. Pour into warm, dry jars and cover immediately with waxe