Strawberry recipe No: 1

Strawberries with pectin enhanced sugar.

(Makes 3-4 jars, 455g - 1 lb) - (Type of Set: medium)

1. Fresh strawberries: 800g / 1¾ lb
2. Jam sugar: 1kg / 2 lb
3. Water: none
4. Knob of butter

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
Set oven to its lowest setting, place jars, right way up onto oven tray and place on middle shelf.
Hull and wash strawberries, place in pan, using potato masher or liquidiser crush fruit into a pulp. Heat slowly, and pour in sugar, stirring continuously until dissolved. Add knob of butter still stirring, increase heat and bring to a rolling boil. Now start timing, do not boil longer that the time recommended, usually four minutes. Skim off scum with slotted spoon.
Allow to cool for 15 - 20 minutes to prevent fruit rising. Pot, cover and label.

Strawberry recipe No: 2

Strawberries with commercial liquid pectin.

(Makes 3-4 jars, 455g - 1lb) - (Type of Set: medium)

1. Strawberries: 1kg / 2lb
2. Lemon juice: 3 tablespoons
3. Water: none
4. Sugar: 1.4kg / 3lb
5. Bottle of commercial pectin 125ml

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
Set oven to its lowest setting, place jars, right way up onto oven tray and place on middle shelf.
Hull and wash strawberries, place in pan. Using potato masher or liquidiser crush fruit into a pulp. Add lemon juice and sugar, heat slowly while stirring continuously until dissolved. Add a knob of butter, bring to a rolling boil, do not boil longer that the time recommended by commercial product used. Usually two minutes. Remove from heat, pour in liquid pectin and stir, skim with slotted spoon. Allow to cool for 15 - 20 minutes to prevent fruit rising. Pot, cover and label.

Strawberry recipe No: 3

Strawberries with home made pectin.

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: medium)

1. Strawberries: 1kg / 2lb
2. Water: none
3. Sugar: 1.4kg / 3lb
4. Pectin: homemade 300ml / ½ pint

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
Set oven to its lowest setting, place jars, right way up onto oven tray and place on middle shelf.
Hull and wash strawberries, place in pan. Using potato masher or liquidiser crush fruit into a pulp. Heat slowly, add sugar while stir continuously until dissolved, pour in your pectin mixture. Bring to a rolling boil stirring occasionally, test for set.
Allow to cool for 15 - 20 minutes to prevent fruit rising. Pot, cover and label.

Strawberry recipe No: 4

Strawberries with added gooseberries.

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: medium)

1. Strawberries: 1.8kg / 4 lb
2. Gooseberries: 1kg / 2 lb
3. water: 450ml / ¾ pint
4. Sugar: 1.8kg / 4lb

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
Set oven to it's lowest setting, place jars, right way up onto oven tray and place on middle shelf.
Hull and wash strawberries, Place in pan, using potato masher or liquidiser crush fruit into a pulp. Top and tail gooseberries place in separate saucepan with water and cook slowly until soft, combine both fruits in preserving pan, increase heat slowly, add sugar stirring continuously until dissolved. Bring to rolling boil, test for set. Allow to cool for 15 - 20 minutes to prevent fruit rising. Pot, cover and label.

Strawberry recipe No: 5

Strawberries with added redcurrants.

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: medium)

1. Strawberries: 1.8kg / 4 lb
2. Redcurrants: 1kg / 2 lb
3. Water: 450ml / ¾ pint
4. Sugar: 1.8kg / 4lb

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
Set oven to its lowest setting, place jars, right way up onto oven tray and place on middle shelf.
Hull and wash strawberries, place in pan, using potato masher crush or liquidiser fruit into a pulp. Strip redcurrants, place in separate saucepan with water and cook slowly until soft. Combine both fruits in pan, heat slowly, add sugar stirring continuously until dissolved. Bring to rolling boil, test for set, allow to cool for 15 - 20 minutes to prevent fruit rising. Pot, cover and label.

Strawberry recipe No: 6

Strawberries with apples.

(Makes 5-6 jars, 455g - 1 lb) - (Type of Set: medium)

1. Strawberries: 1kg / 2 lb
2. Cooking apples: 1kg / 2 lb
3. water: 300ml / ¾ pint
4. Juice of two lemons
5. Sugar: 2kg / 4lb

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
Set oven to it's lowest setting, place jars, right way up onto oven tray and place on middle shelf.
Hull and wash strawberries, Place in preserving pan, using potato masher or liquidiser crush fruit into a pulp. Peel and core apples, place in separate medium saucepan with water and cook slowly until soft then using the masher crush to a smooth pulp, combine both fruits in preserving pan, increase heat slowly, add sugar stirring continuously until dissolved. Bring to rolling boil, test for set. Allow to cool for 15 - 20 minutes to prevent fruit rising. Pot, cover and label.