Strawberry Jam

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

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