Strawberry Jam

You will need about 3lbs of strawberries and the same of sugar and the juice of half a lemon. That's it...3 simple ingredients. Wash the strawberries and hull them (that's taking the green stem of the top) and mash a few of them. Warm the sugar in a bowl in a low oven about 120 Celsius, 250 Fahrenheit or Gas Mark 1/2. If I'm in a rush, I tend to miss this step out, it doesn't seem to harm the process or the end result. Put the mashed and whole strawberries in a big preserving pan with the lemon juice and bring to a gentle simmer. Then add the warmed sugar and let it all slowly dissolve over a really gentle heat. Then let the jam boil rapidly for about 10 to 15 minutes or until setting point is reached. Remove from heat. Leave to stand for a few moments, then stir until the strawberries are well distributed throughout the jam. Pour into warmed, sterilized jars, seal immediately, label and date, sit back and feel like a true domestic goddess. (It is a fleeting but wonderful feeling). NB: To sterilize jars see the Finer Details above. Seal jams with a circle of wax paper and a screw top lid. Store your jams in a cool dark place for up to a year, but depending on your family they won't last that long!!