Strawberry Jam

Method

1. Prepare the fruit and crush thoroughly. Add the lemon juice and the sugar.

   • 1.1kg Strawberries
   • 3 tbsp Lemon Juice
   • 1.4kg Silver Spoon White Granulated Sugar

2. Heat slowly until dissolved, stirring occasionally. Add a small knob of butter or margarine to reduce foaming.

   • 1 tbsp Butter (unsalted)

3. Bring quickly to a full rolling boil and boil rapidly for 2 minutes, stirring occasionally.

4. Remove from the heat and stir in the apple pectin – skim if necessary.

5. Allow to cool slightly to prevent the fruit from floating. Pot and cover in the usual way.