3kg strawberries, hulled, halved
3kg white sugar
Juice from ½ lemon
- Place strawberries in a saucepan and stir through sugar. Leave for 1-2 hours while sugar softens the fruit.
- Add lemon juice then cook over medium heat, stirring constantly, until fruit is soft.
- Remove 1/3 fruit. Set aside. Cook remaining mixture until fruit is mostly dissolved and the jam coats the back of the spoon.
- Divide reserved fruit between the jars then fill with jam.
- Allow to cool then seal with the lids.