500 to 550 g Strawberries, hulled and quartered
100 g Sugar
Juice of 1 Medium Lemon
Put all the strawberries in a large bowl, toss with sugar and lemon juice. Cover and refrigerate overnight to draw out the juices.
Remove the strawberries from the fridge, and pour into a heavy based pan. Bring to the boil, lower the heat and simmer for about 20 minutes. (Adjust the sweetness with extra sugar, if necessary) Puree the strawberries to your liking, bring it back to simmer on low heat until the jam is thicken, for about 10 to 15 minutes. Spoon the jam into the sterilized jar.