Strawberries are particularly low in pectin and acid so a sugar containing these is a boon for quick reliable results.Read More
Availability: In stock
Makes 7lb (3.5 kg)
Check fruit, removing any over-ripe or bad strawberries. Place in a large pan. Crush with a potato masher or purée first in a processor.
Add sugar, heat gently on the Simmering Plate, stirring continuously until the sugar is dissolved. Transfer to the Boiling Plate to bring to a fast rolling boil that will not stir down, for 4 minutes. Remove from the heat. Stir in the butter. Ladle into warm jars and screw down lids tightly as each jar is filled.
If you would prefer, substitute the strawberries for raspberries.
From The Aga Book by Mary Berry
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