June 2019, updated 2020
This is a quick recipe
24cm pan solid base (eg Le Creuset) Jam pan
Wooden spoon/Flat wooden spatula
Masher
3 x 450g jam jars for fresh quantities (5-6 jars for frozen quantities) - clean and preheated in oven to 120C
1.5lbs ripe Strawberries (hulled, washed and rinsed)
1.25lbs granulated sugar - We prefer jam not too sweet)
1 sachet (24g) Tate and Lyle Pectin
2.5lbs frozen Strawberries (surplus ice removed)
2.5lbs Sugar
1 sachet (24g) Tate and Lyle Pectin
Cut up Strawberries into small pieces (¼ inch), load into pan (no need to cut up if using frozen Strawberries)
Apply gentle heat and mash down fruit leaving a few unmashed
Add pectin powder into the sugar and blend
Add blended sugar into cooking strawberries, in stages, making sure all sugar dissolved
Occasional stir to prevent sticking
Bring to a rapid boil and hold there for 8-10 mins
Check for a set
When setting - Remove from heat. Allow to cool for 10 mins so that pieces of fruit will evenly distribute.
Fill jars and seal in the normal way.