What you will need:
1 kg strawberries, hulled, halved if large
1 kg white sugar
Juice of 1 lemon
How to make it:
Place strawberries and sugar in a large stainless-steel 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. (This process helps the sugar dissolve, ensures the fruit does not break down too much and helps keep its vibrant colour)
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 degrees C on a sugar thermometer. Alternatively, spoon a little jam onto a chilled saucer and then run your finger through it. If the surface wrinkles, its ready. If not, return the jam to boil for further 2-3 minutes and re-test. Repeat until ready.
Use a spoon to skim any scum that has risen to the surface and discard this.
Leave the jam to settle for 15 minutes – this will ensure all the fruit doesn’t float to the top of the jam jar.
Ladle into hot sterilised jars.
Refrigerate after opening.