For about 5 jars

1kg strawberries (if you are not using wild strawberries, use 1.25kg)
250g wild or alpine strawberries (optional)
850g sugar
Juice of 1 lemon


Hull the strawberries and cut them in half or quarters, if very large. (Leave the wild strawberries whole, if using, and put them to one side.)

Put the halved strawberries into a large heavy-based pan with the sugar and lemon juice. Warm the pan over a very hot heat, stirring until the sugar has completely dissolved, and then raise the heat and bring to the boil, stirring continuously. Allow the fruit to boil for five minutes, add the wild strawberries, if using, and boil for a further 2 minutes.

Remove from the heat, skim off the scum with a large metal spoon and allow the jam to stand for at least 20 minutes before putting into warm, sterilised jars. Cover with wax disks and seal.

This keeps well but is better kept in the fridge after opening.

From Sarah Raven's Garden Cookbook by Sarah Raven
Bloomsbury

Buy this book now at Amazon