Remove the husks from the strawberries. Butter the inside of a preserving pan very lightly with buttered paper to reduce the scum.

Place a single layer of strawberries in the pan and cover with a layer of sugar. Continue layering the fruit and sugar then cover and leave overnight.

By the next morning the sugar will have nearly all have dissolved.The juice will have separated from the fruit. Place the pan over a medium to low heat and leave until the remaining sugar has dissolve.

Shake the pan occasionally but do not stir. After 30 mins increase the heat to medium high and add the strained lemon juice. Shake the pan to distribute it and when boiling cook for exactly 8 mins.

Test by dripping a little of the syrup on to a cold plate. Allow to cool for 2 / 3 mins if the surface wrinkles the jam is cooked.

If not continue boiling for 3 mins. Remove from the heat and leave 30 mins. Pour into heated jars cover surface with disk of waxed paper dipped in brandy or sherry to seal.

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Strawberry Jam

If you liked the strawberry jam try the Uncooked raspberry jam recipe

Cooked redcurrant jelly recipe

Uncooked redcurrant jelly recipe

Strawberry preserve recipe

Mixed currant jelly recipe

Red pear jelly recipe

Try a recipe on Ebay

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