Wash, drain and hull the fruit and
put in a large non-metallic bowl.
Sprinkle over the lemon juice and
sugar, gently mix. Cover with a tea
towel and leave overnight. (This
helps keep the strawberries
Put a saucer in the freezer. Tip
the fruit and juice into a preserving
pan or a 4.5 litre/8 pint heavybased
pan. Heat gently, stirring, to
dissolve the sugar. Do not boil until
Turn up the heat, then boil hard
for exactly 4 minutes (use a timer).
Take off the heat to test for setting
point. Spoon a little jam onto the
cold saucer. After a couple of
minutes gently push your finger
through the jam and if the surface
wrinkles it is ready. If not, return to
the boil for 2 minutes, then re-test.
Take off the heat and swirl in the butter. If the scum doesn’t dissolve, skim with a slotted spoon. Cool for 10-15 minutes. (Pot when too hot and all the fruit rises to the top.)
Stir gently to distribute the fruit, then pour into warm sterilised jars. Put waxed discs on straight away, cover with lids or cellophane circles, then seal, label and wipe the jars. Keeps for 6 months in a cool dry cupboard.