560 g (1 1/4 lb) jam sugar
1 kg (2 1/4 lb) fresh strawberries, hulled and cut in half if large
1 lemon, zest and juice only
1 kg (2 1/4 lb) fresh strawberries, hulled and cut in half if large
1 lemon, zest and juice only
method
1. Place the sugar, juice and zest of the lemon and the sugar in a large pan and heat slowly until the sugar is melted.
2. Add the strawberries and stir gently. Bring to the boil and cook for 3 - 4 minutes, or 10 minutes if you prefer a thicker style of jam.
3. Leave to cool slightly, skimming off any froth with a clean spoon.
4. Spoon into a sterile jam jar, seal and label.
Note:
To sterilise jam jars, place them in a large pan and immerse with cold water. Bring to the boil and simmer for 10-15 minutes. Remove from the water and leave upside down to dry.
2. Add the strawberries and stir gently. Bring to the boil and cook for 3 - 4 minutes, or 10 minutes if you prefer a thicker style of jam.
3. Leave to cool slightly, skimming off any froth with a clean spoon.
4. Spoon into a sterile jam jar, seal and label.
Note:
To sterilise jam jars, place them in a large pan and immerse with cold water. Bring to the boil and simmer for 10-15 minutes. Remove from the water and leave upside down to dry.
serving amount
makes 3 lbs
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