Wash strawberries and remove the stems.

Chop, mash or puree strawberries, add them to a large pot and stir in the sugar.

Let the mixture sit for at least 2 hours. You can also leave it overnight.

Cook slow over medium heat until it boils, stirring often. Then turn up the heat to medium-high and boil fast for 5 more minutes.

Add in lemon juice and stir. I also like to add some orange juice, but that's totally optional. Boil 5 minutes longer.

Take off heat and test if it’s reached setting point. Spoon a little jam on to cold saucer. After a couple of minutes, gently push a finger through jam, if the surface wrinkles it is ready. If not, return to boil for 2 more minutes and then re-test.

Skim and discard any scum with a slotted spoon.

Cool for 15-20 minutes.

Stir gently to distribute fruit, then pour into warm sterilised jars, cool to room temperature and pop into the fridge.

Keeps in the refrigerator for 3 to 4 weeks or so.