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Strawberry Jam
- Makes
2.75β3 kg
- Difficulty
Easy
Published 1977
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 1.75 kg 4
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 β about 10 minutes. Draw the pan off the heat and skim. Leave to stand for about 15β20 minutes so that the berries will be evenly disp
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