For the last 10 days we’ve been picking strawberries faster than we can eat them, so I made a batch of strawberry jam today. There is absolutely nothing as satisfying as preserving fruit that you have grown yourself and the taste is sublime, compared with shop-bought jam. In fact I don’t even buy supermarket jam any more.
I used 3.5lbs of strawberries, the juice of one lemon and 3lbs of sugar.
Prepare strawberries. Place strawberries with lemon juice in a preserving pan and simmer for about 15-20 minutes until soft.
Add sugar and stir until dissolved, then bring to boil. Stir continuously until setting point is reached. Allow to cool for 15 minutes before placing in sterile jam jars and sealing whilst still hot.