- 1kg strawberries
- 1kg preserving or granulated sugar
- juice of 2 lemons
- You will need a preserving pan, sterilized jars and lids
Layer the hulled strawberries and sugar in a large china or glass bowl. Cover with cling wrap and leave in a cool place for 24 hours.
Scrape the contents into the pan, add the lemon juice and bring slowly to the boil, stirring regularly until the sugar has dissolved. Boil rapidly until setting point is reached, skim thoroughly.
Pot into hot sterilized jars and seal
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