Ingredients

The following ingredients have 5 Servings
  • 1 kg small strawberries
  • 1 kg jam sugar
  • finely grated zest and juice of 1 lemon
  • small knob butter

Instruction

  • Wash the strawberries and allow to dry, then hull. Place in a preserving pan or large saucepan and add the sugar.
  • Add the lemon juice and zest and stir well. Use the side of the spoon or a a potato masher to lightly crush some of the strawberries so that the juice starts to run.
  • Place over a low heat and heat gently while stirring frequently until all the sugar has dissolved.
  • Once all the sugar has been dissolved bring the mixture to a rolling boil and boil rapidly until setting point is reached (see below). This should take about 5 minutes.
  • Skim off any scum, then stir in a knob of butter and stir to disperse any remaining froth.
  • Allow to cool for about 15 minutes before potting into sterilised jars, cover and seal immediately. Label when cold.