Strawberry Jam from The Times Cookery Book by Katie Stewart
Wipe the strawberries clean and remove the hulls. Place in a large, heavy saucepan, crushing a few of the berries near the base of the pan. Stew gently over very low heat for 15 minutes, until the ...
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Cooking tools:
- Saucepan
- Stove
- Potato masher
- Wooden spoon
- Paring knife
Ingredients
- 4 lb (1 kg 800 g) strawberries
- juice of 2 lemons
- 3½ lb (1 kg 600 g) granulated or preserving sugar
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