1 kg strawberries
1/4 c water
1 1/2 kg sugar
2 t tartaric acid
Hull the berries. Bring to boil with the water in a jam pan, crushing with a potato masher as they cook. As soon as the fruit is soft, add the sugar and bring to the boil stirring frequently.
Boil briskly for 3 minutes then add acid and stir well. This dramatically changes the colour of the jam.
Boil 5 minutes longer then pour into clean, warm bottles and seal.
Source: Alison Holst Calendar