Strawberry Jam.

This is a fantastic recipe taken from Pam Corbin's, 'Preserves' book.
It follows a golden jam rule my granny used, A pound of sugar for every pound of fruit.
As strawberries are low in pectin, adding some jam sugar helps attain a great setting point without affecting the strawberries delicious flavour.

Ikg strawberries, hulled, large ones, halved and quartered.
500g granulated sugar.
450g jam sugar with added pectin
150ml lemon juice

Put 200g of the strawnberries into your preserving pan alongside an equal amount of sugar and using a potato masher, cruish to a pulp.
Place the pan on a low heat and when the fruity mixture warms add the rest of your strawberries.
Gently bring this to simmering boil, using a spoon to agitate the bottom of the pan,this prevents the fruit from sticking.
Simmer the mixture for 5 minutes to allow the strawberries to soften a little.

Next add the remaining sugar and the jam sugar.
Stir the mixture gently to prevent the sugar sticking and burning on the bottom of the pan.
When the sugar has disolved add the lemon juice.
Turn up the heat and when the mixture reaches full boil, continue boiling for 8-9 minutes.
Then test for setting point.

Remove from the heat and, if the surface is scummy, stir gently until the scum has dispersed.
Pot and seal.
Use within 12 months.