1kg Strawberries – hulled and washed
850g The Pantry caster sugar
75ml The Pantry lemon juice
1 x eating apple – cut into quarters
Crush the Strawberries with a large fork – put into a Maslin or large heavy bottom pan along with the sugar, lemon juice and the quartered apple.
Slowly heat until the sugar has melted, increase the heat and bring to the boil.
Boil until you reach 105⁰C with a cooking thermometer, if you don’t have one then boil the mixture hard for about 15 minutes.
Remove the apple quarters then put the jam into 4 sterilised jars. If you are going to refrigerate then no need to sterilise the jars.
The jam will be soft and spreadable.