I picked up several punnets of strawberries in town, and then looked around for sugar. Mr M likes his jam with a fairly firm set, but can also detect too much lemon juice too.
This year for the strawberry jam, I've resorted to adding Pectin alongside the juice of a lemon. I did have half of bag of the preserving sugar to use, and had a few bags of the standard granulated sugar. When I read that the liquid pectin Certo had sulphites as a preservative,
I thought to avoid it, then found some Tate and Lyle Pectin in Waitrose. This is dried and has no preservatives listed on the packet.
Looking forward to scones and strawberry jam!