14 oz sugar
juice of 1 lemon
1 lb strawberries


1. remove staks and hulls of the strawberries
2. put Strawberries and lemon juice into a preserving pan
3. simmer for 30 minutes
4. warm the sugar and add to the pan
5. stir till sugar has disolved
6. boil till sets when tested (start testing after 15 minutes)
7. when cooked leave in the pan to cool, stirring occaisionally
8. whilst still warm (but not hot) pour into jars
9. when cold, cover with waxed paper and tie, or use polythene wrap and an elastic band

Will keep well if air tight

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