Strawberry Jam

Mary Jane said that she had made jam from frozen strawberries. I haven't been able to find such a recipe but I have come up with the following that might be of interest:

750g strawberry
125g granulated sugar
a squeeze of lemon juice

1. Rinse and hull the strawberries but don't dry them.
2. Pile them into a stainless steel or enamel pan with the sugar.
3. Roughly crush the fruit with your hands or a fork then place the pan over a low to medium heat.
4. Stir occasionally for 15-20 minutes, spooning off the pink froth as you go.
5. The jam should be thick enough to fall slowly from the spoon, like syrup, but nowhere near thick enough to set.
6. Pour into a bowl and serve with scones, (where it will drip down your fingers), or slices cut from a sponge cake, spoon over goat's yogurt or allow to cool and stir into a mess of whipped cream, fresh berries and crumbled meringue.
(Nigel Slater, Observer, June 22, 2008)

Strawberry Jam

1KG strawberries
800 g granulated sugar
the juice of a large lemon

1. Wash and hull the berries. Keep the small ones whole and halve or even quarter the large ones.

2. Put them into a stainless-steel pas with the sugar and lemon juice and bring to the boil.

3. Boil rapidly for 15 minutes or until the fruit is starting to look soft and translucent.

4. Skim off the pink froth that appears on the top then spoon into the sterilised jars, seal carefully and leave to cool.

(A fairly light set)