Strawberry Jam

Sort through strawberries and remove any greenery, wash then cut larger ones in half.

Put strawberries, sugar and lemon juice into a large, heavy-based saucepan and heat slowly until the sugar has dissolved.

Turn heat up and bring to a rolling boil, temperature 105 degrees C. Stirring frequently boil for 40 mins. (I test whether it's ready by putting half a teaspoon of the liquid onto a pre-cooled plate. When the jam had cooled it should be of a jam consistency. If it is still runny, keep boiling and test again after a few minutes.)

When the right consistency, pour the jam into sterilised jars, place a wax disc on the top and secure the lids. Check that the lids remain tight while the jam is cooling.