English strawberries are ripe and sweet at the moment. I like to hull them, but don't otherwise cut them up, so that the jam - when cooked - is studded with deliciously satisfying whole fruits.
1kg/2lb strawberries, hulled
1kg caster sugar
The zest and juice of 1 lemon
Place the strawberries, sugar, lemon juice and lemon zest into a saucepan. Place over a low heat and simmer very gently until the sugar dissolves. Turn the heat to high and boil vigorously for 10 minutes. Do the wrinkle test (see introduction); if the jam has set, remove it from the heat and leave in the pan for 10 minutes to ensure even distribution of fruit and juice.
Spoon into sterilised jars, seal and allow to cool before storing in the fridge or cool place.Reuse content