IN A JAM
Of course, you can make strawberry jam at any time of the year, but I prefer to use local British strawberries in season, which makes it a real tradition instead of just any other jam. This is the perfect accompaniment to a summery scone...
Hull 1.5kg of lovely strawberries and heat them up with the juice of a lemon. Mash them and continue heating for a further five minutes.
Stir in 2kg of preserving sugar, pre-heated in the oven, until it all dissolves then bring to a rolling boil, timed for four minutes.
Put a dollop on a chilled plate, leave for a minute, then push it about to check it wrinkles up, then decant it into sterilized kilner jars.
Spread a little bit on a scone with a dollop of clotted cream on top, the Cornish way, which is only right and proper.