½ cup water
Juice of 1 lemon
Wash, hull and halve strawberries before weighing.
Place strawberries and water into a medium saucepan and simmer over medium heat until strawberries soften and a pulp is formed. Remove from heat, stir through sugar and lemon juice. Stir over low heat until sugar has dissolved and mixture is boiling. Continue to simmer over low to medium heat for about 20-30 minutes until jam thickens and desired consistency is achieved. Stir occasionally and be careful not to burn. Remove from heat and stand for 10 minutes. Spoon jam into sterilised jars. Seal, label and leave to cool. Store in a cool, dry place.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.