Method

• Hull the strawberries and discard any rotten ones
• Mash the berries into a rough pulp
• Put into a wide, thick-bottomed pan, and bring gently to the boil, add the sugar and the lemon juice
• Put a saucer in the freezer
• Boil the jam for about 15 minutes, stirring regularly checking the setting point every minute or so during the last 5 minutes
• To do this, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute
• If it wrinkles when you push it with your finger, then it's done
• Strawberry jam is unlikely to set very solid though, so don't expect the same results as you would with a marmalade
• Take off the heat
• Pour into sterilised jars and cover with a disc of waxed paper, seal and store
• Or store in a plastic container in the freezer, and take out a bit at a time as you need it
• Due to its high sugar content it will not freeze solid