Ingredients
1 kg Strawberries, hulled, halved or quartered
500 gm Granulated sugar
450 gm Jam sugar with added pectin
150 ml Lemon juice
Procedure
1. Put 200g of the strawberries into a preserving pan with 200g of the granulated sugar. Crush to a pulp with a potato masher.
2. Place the pan on a gentle heat and, when the fruit mixture is warm, add the rest of the strawberries.
3. Very gently bring to simmering point, constantly stirring with a wooden spoon to prevent the fruit from sticking. Simmer for 5 minutes to allow the strawberries to soften just a little.
4. Add the remaining granulated sugar and the jam sugar. Stir gently to prevent the sugar sticking and burning on the bottom of the pan.
5. Once the sugar is dissolved, add the lemon juice. Increase the heat and, when the mixture reaches a full boil, boil rapidly for 8-9 minutes. Then test for setting point.
6. Remove from the heat and, if the surface is scummy, stir gently until the scum had dispersed. Pot and seal.
Use within 12 months.
