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Recipe by Mary Cadogan

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1. Wash, drain and hull the fruit and put in a large non-metallic bowl. Sprinkle over the lemon juice and sugar, gently mix. Cover with a tea towel and leave overnight. (This helps keep the strawberries whole.)
2. Put a saucer in the freezer. Tip the fruit and juice into a preserving pan or a 4.5 litre/8 pint heavybased pan. Heat gently, stirring, to dissolve the sugar. Do not boil until it has.
3. Turn up the heat, then boil hard for exactly 4 minutes (use a timer). Take off the heat to test for setting point. Spoon a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam and if the surface wrinkles it is ready. If not, return to the boil for 2 minutes, then re-test.
4. Take off the heat and swirl in the butter. If the scum doesn't dissolve, skim with a slotted spoon. Cool for 10-15 minutes. (Pot when too hot and all the fruit rises to the top.)
5. Stir gently to distribute the fruit, then pour into warm sterilised jars. Put waxed discs on straight away, cover with lids or cellophane circles, then seal, label and wipe the jars. Keeps for 6 months in a cool dry cupboard.

Per tablespoon

39 kcalories, protein 1g, carbohydrate 10g, fat 1 g, saturated fat 0g, fibre 1g, salt 0 g

Latest comments and suggestions

• Jules

  27 May 2008

  Jules commented on this recipe

  Made this jam today with fresh strawberries from the garden, must say its smells delicious, cannot rate it yet as have not tasted it. will leave a comment when tasted.

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• Izzy

  09 June 2008

  Izzy rated and commented on this recipe

  

  I made this as a birthday present for a friend who adores Jams - I'm not that fussed about Jams, but this one has changed my opinion of Jams, needless to say I shall be making more in the very near future, as toast without this is dull. I have also used it to sandwich a Victoria Sponge cake - it got high praise with a 10/10 from all who tried the cake.

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• smpdit

  06 July 2008

  smpdit rated and commented on this recipe

  

  Very easy and tastes so much nicer than shop bought. Surprisingly quick to make. Buy good well-flavoured strawberries though.

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• JD

  25 November 2008

  JD commented on this recipe

  Does anyone know how long jam should keep for after being made?

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Ingredients

• 1.8g small whole strawberries
• juice of 3 lemons
• 1.84kg jam sugar (not to be confused with preserving sugar)
• knob of butter

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Difficulty and servings

Makes about 3kg/6½ lb

Preperation and cooking times

Cook 1 hr min 1 hr 20 mins

Plus optional overnight standing

Ingredients

• 1.8g small whole strawberries
• juice of 3 lemons
• 1.84kg jam sugar (not to be confused with preserving sugar)
• knob of butter

Per tablespoon

39 kcalories, protein 1g, carbohydrate 10g, fat 1 g, saturated fat 0g, fibre 1g, salt 0 g

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