Saturday, 11 July 2009


•4 ½ lbs / 2 kilos fresh strawberries
•4 ½ lbs/ 2 kilos sugar
•2½ cups/ 600ml cold water
•3 tbsp redcurrant jelly
Prep Time: 30 minutes
Cook Time: 30 minutes

•Place the strawberries in a large colander and wash under cold running water and then remove the hull (the stalk).
•Place the sugar and water in a preserving pan or stock pan, bring slowly to a gentle boil.
•Add the strawberries to the gently boiling syrup. Cook for two minutes. Remove the strawberries with a large slotted spoon and place into warmed jam jars.
•Add the redcurrant to the syrup and cook for a further five minutes. Pour the hot syrup, carefully, over the strawberries. Seal the jars, label and leave