225g ripe strawberries
2tbsp lemon juice
- Heat all the ingredients very gently in a large saucepan until the sugar crystals have dissolved. Increase the heat and boil rapidly for about 5 min until thickened and a wooden spoon dragged across the base of your pan leaves a parting through the jam.
- Pour into sterilised jars and leave to cool completely before covering with preserve lids. Put in the fridge for at least a day before using.