We didn't have many strawberries this year and those we did have went into the freezer. A few days ago, I needed the freezer space so the strawberries came back out to be used to make jam.
Most people use lemon juice to set strawberry jam. We used some of our apples, cored, peeled and chopped instead. By weight of fruit, the apples were about 40% of the total.
A small amount of water was added to the preserving pan with the fruit to stop the apple catching on. The fruit was brought to the boil and then simmered until it was all a soft pulp. An equal amount of sugar was then added and the pan was brought back to the boil. Once setting point was reached, the jam went into hot, sterilized jars.
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