Ingredents:
1kg fresh strawberries
100ml cranberry juice, filtered
1kg granulated sugar with added jam pectin
Juice of 1 lemon
Method:
Wash the strawberries and dry them thoroughly with kitchen
paper. Hull them and halve any large ones.
Put the fruit and cranberry juices and lemon in a deep pan.
Add sugar to fruit and bring to boil.
Boil for 3 minutes on high heat, stirring constantly. Remove
the pan from the heat and stir.
Check the consistency of the jam and when ready pour into
sterilized jars while still hot. Do not overfill.
Close tightly, cool, then label the jars.
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