It was a lucky thing that Pam
had her Famous Strawberry Jam Recipe,
because a friendly neighbor dropped in with a Four Kilo box of
- that's about Ten
This Mediterranean fruit is so sweet and full of
We ate a few but there were just too many, and anyway, the uric acid in
the Srawberries played havoc with David's Gout.
So it was out with the jam pan and on with the job. This recipe is
really easy and quick - so let's get
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for Two Kilos (4.4lbs approx.)
Kilos of Strawberries
(about 3-1/3 lbs)
of One lemon
500g. Sterilised Jam
Feature: Printer Friendly Recipe Pages for your
the sugar and turn up
the heat until
temperature reaches 104ºc./ 210ºf.
Pam's Top Tip:
If you don't have a
sugar thermometer - chill a saucer in the fridge and then spread a
teaspoon of the jam on it. Allow to cool and push your finger through
it. The jam will have formed a thin skin and will wrinkle. The two
halves of the jam on either side of your finger should remain seperate.
the setting point
has been reached - skim off any scum and allow to stand until a skin