I went searching for the post from last time I made strawberry jam, but there wasn’t one. So this time there will be. Strawbs were 3 punnets for $4.
I pretty much followed Pam the Jam’s recipe. Except it would seem that English jam sugar is lots weaker than Jamsetta. I used about a quarter of a 50g packet of Jamsetta, plus I boiled the peels and cores of three pears (from the pear compote I had just prepped) in about 100ml of water and strained off the liquid through a cloth. Otherwise this is 1kg of strawbs, 900g sugar, 100ml lemon juice and Pam’s method. Good colour eh?
Montjoye Makkinstuff 