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Jam and preserves

Strawberry jam

1 kg/ 2lb strawberries
1 ˝ level teaspoons cream of tartar or 2 tablespoons lemon juice
900g./3/4lb sugar (three quarters)
15g ˝oz. Margarine

Method

1 Hull and wash the strawberries. Cut them in half and put them in the pan with the cream of tartar or lemon juice.
2 Simmer very gently in their own juice for about 20 minutes until the fruit is soft. Add the sugar, stir until dissolved, then boil rapidly until setting point is reached.
3 Add the margarine and stir it around the pan. Allow the jam to cool for 15minutes to prevent the fruit rising in the jars.
4 Carefully pour into the warm jars, cover, and label.