Setting point - put 2 or 3 small saucers, plates in to the freezer, once your jam has been rapid boiling for 10 mins or so, it should thicken...to check for setting point, remove one plate from freezer, and place a teaspoon of jam onto the cold plate, push your finger through the jam and if it runs together its not ready, if it takes a while for the jam to merge back together, it is ready for jarring.
MethodHull and wash the strawberries, drain thoroughly.
Put in your pan with the lemon juice and simmer until soft, stirring frequently to prevent burning.
Add the sugar and stir while it dissolves. Boil rapidly to setting point.
Remove any scum with a metal spoon and leave jam to cool slightly until a skin has formed on top.
then Jar into warm sterilised Jars.
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