1 Cut any very large strawberries into smaller pieces to speed up the cooking time.
2 Put the strawberries into a large heavy-based pan over a low heat and slowly bring to a boil.
3 Reduce the heat and simmer gently for about 10-15 minutes until the fruit has softened.
4 Add the sugar and lemon juice and stir over a low heat until the sugar has dissolved completely.
5 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.
6 Pour into warm sterilised jars, cover, seal and label