Strawberries are prolific in Sydney at present. Since my store of Sabjimata’s plentiful pots of pectin-laced peccadillos is long exhausted, I’ll make some of my own.

Here’s the way I do it. Dead simple.

jam 1:

Slice the berries

jam 2:

Splash of water + lemon juice & cook with lid till soft

jam 3:

Raw sugar is added

jam 4:

Cook over full heat

jam 5:

Remove when ‘just right’


Ready for cooling and storage

Posted by Kurma on 20/1/09; 8:32:27 AM

Life and Travel

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