for 100 g

500 g	strawberries, cut into chunks
2 tbsp	lemon juice
250 g	preserving sugar (Coop)
8	cardamom pod

How it's done

Place the strawberries, lemon juice and half of the preserving sugar in a pan and bring to the boil, stirring. Boil vigorously for approx. 2 mins. then puree. Add the cardamom and the remaining preserving sugar, stirring, and continue to boil for approx. 2 mins., skimming off any foam (test if the jam has set). While still boiling hot, ladle the jam into the clean, pre-warmed jars, fill the jars to just below the rim, seal immediately. Briefly upend the jars with screw-top lids, leave to cool on an insulating surface.

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