Strawberry Jam

Preparation info

  • Makes

    2.75–3 kg

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Acidy slightly under-ripe strawberries are the best to use for jam especially if you include one or two with a little green on them. The kind of strawberries you pick towards the end of the season, when the berries are not ripening very well any more, are ideal.

Ingredients

  • 1.75 kg/4 lb strawberries
  • 1.75 kg/4 lb granulated or preserving sugar

    Method

    Hull the strawberries and put them into a preserving pan. Crush a few of the berries near the base and set the pan over low heat to draw the juices.

    Add the sugar and stir gently over low heat until dissolved. Bring up to the boil. Boil rapidly for a set – about 10 minutes. Draw the pan off the heat and skim. Leave to stand for about 15–20 minutes so that the berries will be evenly dispersed. Ladle or pour into jars. Cover with waxed paper circles when hot and seal when cold.