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Strawberry jam
Preparation info
- Makes About
2.3 kg
- Difficulty
Easy
Appears in
Published 1978
This is the jam that beats all others as a reminder of high summer; pretty, sweet and delicate, it is perfect eaten with scones and cream, or Devonshire splits, and makes a good filling for cakes and trifles.
Ingredients
Method
Hull the strawberries and replace any bad ones with perfect ones. Put strawberries and lemon juice together into the preserving pan, and heat gently. Simmer very slowly for 5 minutes, then add the warmed sugar, stir until it dissolves, then boil until setting point is reached. Do not overcook as the colour darkens during boiling and strawberry jam ought to be a nice clear red or at least a deep