for 2 kilograms jam
- 71 ounces
- 7 cups
- 8 tablespoons
Cut any very large strawberries into smaller pieces to speed up the cooking time.
Put the strawberries into a large heavy-based pan over a low heat and slowly bring to a boil.
Reduce the heat and simmer gently for about 10-15 minutes until the fruit has softened.
Add the sugar and lemon juice and stir over a low heat until the sugar has dissolved completely.
Bring to a boil and boil rapidly for about 15-20 minutes until setting point is reached. Skim off any foam and allow the jam to cool for 15 minutes, to ensure the strawberries are distributed evenly.
Pour into warm sterilised jars, cover, seal and label