Instructions: In a large saucepan bring strawberries and lemon juice to the boil. Reduce heat, simmer until fruit is soft. add sugar, Stir until sugar dissolves. Increase heat; boil rapidly 15-20 minutes or until jam reaches 105C. Remove from heat and remove scum.

Cool for 15 minutes. Ladle into hot jars and seal.

Makes 2 litres.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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