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A slightly more tart version of traditional strawberry jam.
juice of 1 lemon (about 2 tblsp)
1.4 kg granulated sugar
Wipe the strawberries clean and dry well, then hull them (remove the stalks)
Top and tail the gooseberries
Cook the fruit in the water with the lemon juice for 15 minutes then mash with a potato masher.
Simmer for a further 5 minutes until reduced to a thick purée.
Add the sugar, stirring until it is fully dissolved.
Bring to a rolling boil and boil for 5 minutes before testing for setting point.
Keep testing every few minutes until setting point is reached.
Remove any scum and pot in sterilised jars.
Click here for a blog post about making strawberry and gooseberry jam.