“Nothing Better than Homemade!”


  • 1kg of white sugar
  • 1 medium sized lemon
  • 1.25 kg hulled strawberries


Step 1

Preheat oven to 120OC. Place sugar in 20x30cm lamington pan.
Place in oven15 to 20 minutes or until just warm

Step 2

Place a small plate in the freezer to chill

Step 3

Cut rind and pith from lemon then roughly chop. Juice lemon and reserve the seeds (1/4 cup of juice needed). Place rind, pith and the seeds into a muslin bag then tie the bag securely.

Step 4

Halve strawberries and place in a bowl. Lightly crush strawberries (potato masher works well) Place strawberries, lemon juice and muslin bag in a large saucepan then bring to the boil before turning the heat down to low. Simmer 5-10 minutes or until strawberries soften. Remove the muslin bag and when sufficiently enough to handle, squeeze the bag over strawberry mixture

Step 5

Add sugar to the strawberry mixture and stir over low heat for 3-4 minutes or until the sugar has dissolved. Raise the temperature of the stove to medium and bring to a simmer before reducing the temperature back down to low. Simmer 10-15 minutes

Step 6

Remove pan from the heat and skim off any scum. Cool slightly before very carefully spooning the mixture into hot sterilised jars. Seal and cool. Store in a cool and dark place. Once opened the jam can be stored in the fridge for up to 1 month

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