Method

• 1.
  Place strawberries and sugar in a large, stainless-steel or enamel saucepan. Give the saucepan a good shake to combine. Drizzle lemon juice over the strawberries and cover, then stand for 1-2 hours to macerate.

• 2.
  Place the pan over medium-low heat, stirring until the sugar has dissolved. Increase the heat to high and boil rapidly, stirring occasionally, for 15-20 minutes until jam reaches 105°C on a sugar thermometer. Alternatively, spoon a little jam onto an ice-cold saucer and place in the freezer for 1 minute, then run your finger through it. If the surface wrinkles, it’s ready. If it doesn't, return the jam to the boil for a further 2-3 minutes, then test again. As soon as it’s ready, remove pan from heat and stand for 3 minutes.
• 3.
  Ladle jam into hot, sterilised jars, cover with baking paper and cool completely. Once cool, remove the paper and seal jars.