Strawberry Jam

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The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4lb/2 kg strawberries
  • 1 teaspoon citric or tartaric acid
  • 3½lb/1.75 kg sugar


Hull the strawberries and wash them. Put into a pan with the acid and simmer for 30 minutes until the fruit is soft. Stir in the sugar over low heat until dissolved. Boil hard to setting point. Cool for 15 minutes, stir well to distribute the fruit, pour into hot jars and cover.

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