300g/10½oz of sugar
1kg/2lb 3¾oz of strawberries
50g/1¾oz pectin
100g/3½oz of caster sugar
juice of ½ a lemon

METHOD

In a large saucepan, gently heat the sugar and then add the whole strawberries. Put a lid on and boil for 5 minutes. In a bowl, mix the caster sugar with the pectin before adding it to the strawberries. Mix well. Pour the lemon juice into the mix and boil it until it reaches a temperature of 100 °C. The final step is to put the jam into some clean jars.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS