1.5kg strawberries (hulled)
juice of 1 lemon
3 lb (1.5 kg) sugar
juice of 1 lemon
3 lb (1.5 kg) sugar
method
Put the strawberries and lemon juice in a preserving pan.
Heat gently for 10 minutes, stirring all the time, to reduce the volume.
Add the sugar, stir over low heat until dissolved, then bring to the boil and boil rapidly until setting point is reached.
Remove from the heat and skim.
Leave the jam undisturbed to cool for about 20 minutes until a skin forms on the surface and the fruit sinks.
Stir gently to distribute the strawberries.
Pot and cover with discs.
Tie down and label when cold.
Heat gently for 10 minutes, stirring all the time, to reduce the volume.
Add the sugar, stir over low heat until dissolved, then bring to the boil and boil rapidly until setting point is reached.
Remove from the heat and skim.
Leave the jam undisturbed to cool for about 20 minutes until a skin forms on the surface and the fruit sinks.
Stir gently to distribute the strawberries.
Pot and cover with discs.
Tie down and label when cold.
serving amount
yield 2.5kg (approx)
rate this recipe
9.8
out of 10
5 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
