By Lydia Clayton
1.8kg small whole strawberries (fresh or frozen)
Juice of 3 lemons
1.84kg jam sugar
Knob of butter
Chilled saucer makes 10 8oz jars
- Put all the ingredients in a large heavy-based pan. Heat gently on a medium temperature, stirring continuously to dissolve the sugar.
- Now bring to the boil, and keep it boiling for roughly 4 minutes. Remove from the heat and spoon some jam onto the saucer and leave at room temperature. After a few minutes push your finger through the jam, if it wrinkles then it is set and ready. If not – return to the boil for another 2 minutes and repeat the process.
- Add the knob of butter to the pan to dissolve the scum and skim the top of the jam if necessary. Cool for 10 minutes.
- Stir the jam gently and then pour into your selected jam jars. Ensure the lids are secured tightly and do not tip them until they are completely cooled and set.
Serving suggestion – perfect on homemade scones with lots of butter!