Easy strawberry jam

• 1 kg/2 lb 2oz jam sugar with pectin (not preserving sugar)
• 2 kg/4¼ lb strawberries
• Juice of ½ lemon

Put the sugar into a preserving pan.

Hull and pick through the strawberries, discarding any blemished fruit.

Put the fruit and lemon juice into the pan and stir gently. Leave for 1 hr.

Put the pan on medium heat, bring to the boil and boil rapidly for 15 -18 mins, skimming off any scum as it appears.

Test for a set.

When ready, turn off the heat and leave to stand for 15-20 mins to prevent the fruit rising in the jars.

Spoon into jars. Seal tightly with screw top lids while it is hot and label.