Sunday, 4 July 2010

Strawberry jam


Here is my completely reliable bombproof strawberry jam recipe for sharing:

4lbs strawberries
3 1/2 lbs granulated sugar
juice of 1 1/2 lemons

Hull the berries and put half of them into a jam pan and crush them. Add the rest of the berries, the sugar and the lemon juice. Put over a low heat and leave until sugar is completely and thoroughly dissolved. Turn up heat, bring to a rolling boil and get to setting point. Remove from heat and leave for 10 minutes, put your jars in the oven to heat, then pot up and seal, label etc as you wish.

2 comments:

Jane said...

Mrs L....this recipe may be bombproof, but is it husband proof? When I make jam my husband has usually slathered some on bread or scones before it has even cooled down!
Jane

Anne and Steve Ardern said...

I just made 3lb of your recipe! big yum yums