Strawberry jam

The only jam to eat with scones and clotted cream – no store cupboard is complete without it. I prefer the odd whole strawberry to persist in the final jam, but if you want a smoother texture simply mash all the fruit. Strawberries are low in pectin, and produce a looser jam than other fruits, though it is still perfectly spreadable. For a firmer set, simply substitute jam sugar for granulated.