Makes 31/2lb (1.6kg)
11/4 lb (550g) strawberries 2 lb (900g) castor sugar
2 tablespoons lemon juice
4 fl Oz. (125ml) bottled
This is a mixture of crushed strawberries and sugar set with pectin. As there is no cooking the fresh strawberry flavour is superb. Put the strawberries into a mixing howl and crush them with the back of a wooden spoon. Add the sugar and lemon juice. Leave to stand at room temperature for about 1 hour, stirring occasionally, until the sugar has dissolved.
Add the liquid pectin (half bottle) and stir for 2 minutes to mix thoroughly. Pour into small freezerproof containers to within 1/2 inch (1cm) of the rims. Leave to stand for 24 hours until set. Then seal containers and freeze.
To use: Thaw overnight in the refrigerator. Once thawed the jam will keep for 1-2 weeks stored in refrigerator. Stir before serving. Spread on hot toast or scones or use as a thick sauce for ice cream.
Variation Uncooked raspberry jam: Use fresh raspberries in place of the strawberries.