Catherine Brown

Strawberry Jam

Preparation info
  • Yield:

    5-6

    jars
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

A spreading jam which is best made with firm small berries.

Ingredients

  • 900 g (2 lb) small strawberries, hulled
  • 1 kg (2

Method

Heat jars.

Making

Put the strawberries in a preserving pan with the sugar and lemon juice. Heat gently, stirring until the sugar has dissolved. Bring to the boil and boil until setting point is reached. Remove the pan from the heat and remove any scum with a slotted spoon. Leave to stand for 15 minutes. Sti