Hull the strawberries and discard any rotten ones. Set aside about 10 of the smallest berries, and then mash the rest up into a rough pulp. Put into a wide, thick-bottomed pan, add the sugar and the lemon juice, and bring to the boil. Add the remaining strawberries to the pan, and put a saucer in the freezer.
Boil the jam for about 15 minutes, stirring regularly checking the setting point every minute or so during
the last 5 minutes. To do this, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it’s done. Strawberry jam is unlikely to set very solid though, so don’t expect the same results as you would with a marmalade.
Take off the heat and skim off the pink scum. Pour into sterilised jars and cover with a disc of waxed paper, seal and store
welcomethis is a blog about two people making as much of their life as they can by hand on 15th October, 600 forest fires and hurricane Ophelia, ravaged 1 million acres of land, incinerated houses (along with ours) and took many lives, destroying forests and wildlife, infrastructure and livelihoods We are currently looking for new land to build again, in a different way but still by hand......keep checking in and send us messages, your continued support means a lot to both of us
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