Strawberry Jam

Method

1. Wash, drain and hull the fruit and put in a large non-metallic bowl. Sprinkle over the lemon juice and sugar, gently mix with a wooden spoon. Cover with a tea towel and leave overnight or for as long as you can. (This helps keep the strawberries whole).
2. Put a saucer in the freezer. Tip the fruit and juice into a preserving pan or a large heavy based pan. Heat gently, stirring, to dissolve the sugar.
3. Turn up the heat, then boil hard for exactly 6 minutes (use a timer). Take off the heat to test for setting point. Spoon a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam and if the surface wrinkles it is ready. If not, return to the boil for 2 minutes, then re-test. Repeat if necessary.
4. Take off the heat and swirl in the butter. If the scum doesn't dissolve, skim with a slotted spoon. Cool for 10-15 minutes. (If you pot it when it's too hot all the fruit rises to the top).
5. Stir gently to distribute the fruit, then pour into warm sterilised jars. Put waxed discs on straight away, cover with lids or cellophane circles, then seal, label and wipe the jars.
6. Keeps for 6 months in a cool dry cupboard.