Strawberry Jam
Quantities
| Qty | Description | Qty | Description |
|---|---|---|---|
| 3½ lb | strawberries | 1 | juice of a lemon |
| 3 lb | granulated sugar |
Method
Choose smaller firm fruits, if possible, as this will give a quicker set.
If necessary, wash and dry the strawberries then cut into halves or quarters if large.
Place in a bowl with the lemon juice and sprinkle with a little of the sugar, about 2oz.
Leave overnight to make their own juice.
Next day, place in a pan and simmer gently until the fruit is well softened.
Add the sugar and boil to setting point. This may take some time, 15 minutes or more if the fruit is large and ripe. The longer you have to boil it to reach setting point, the darker the jam will be.
This jam tends to darken over time, lose its fresh flavour and get a little stiff. Best used sooner rather than trying to keep it longer.
Disclaimer: This recipe is provided 'as is' and we regret that no responsibilty can be
accepted if you do not like the result - if it breaks your kitchen you get to keep
both parts!
We believe this recipe works and will provide a tasty jam.
In the event that in transcribing it for the Web errors or omissions have ocurred and
ingredients include such gems as 1½ lb turmeric please let us know so we can correct it.
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