Ingredients
- 4.75kg/4lb preserving or granulated sugar, warmed
- 4.75kg/4lb ripe strawberries
- 4 lemons lemons, grated rind and juice
Method
- Warm the sugar. Heat the strawberries with lemon rind and juice in a preserving pan for 5 minutes.
- Add the sugar and stir until dissolved. Boil for 15-20 minutes until setting point is reached.
Notes
Cover jam jars with cellophane. Moisten one side of the cellophane, stretch over top, damp side down, and secure with a rubber band.