Strawberry jam

The biggest obstacle when making strawberry jam is that this fruit has low pectin content – therefore it can be a tricky one to set.

To overcome this, I use jam sugar which has pectin added to it – it is widely available in supermarkets.

I also add the juice of a small lemon which adds a little sharpness to the jam and helps the pectin to work

I usually cut the large strawberries in half and leave the small to medium ones whole.

Put the strawberries in a heavy-based saucepan with sugar and lemon juice. Heat gently until the sugar has dissolved. It is really important that the sugar has dissolved completely before you turn the heat up.

Bring to the boil and boil steadily for four minutes. Take off the heat and test for setting. (See note opposite on setting).

Once the jam has set, remove any scum with a slotted spoon, and leave to settle for 15-20 minutes.

Stir the jam and then pot it and cover it.