Hull the strawberries , cut out any soft bits . Reserve about 10 small ones

Mash the rest into a pulp

Put into a preserving pan or large heavy based pan , along with the sugar and lemon juice

Bring to a boil

Add the rest of the strawberries

Put a saucer in the freezer

Boil the jam for about 15 minutes , stirring regularly.Keep checking the setting point for the last 5 minutes . To do this you put a little jam on the cold saucer then put back in the freezer for a minute . If it wrinkles when you push your finger on it , your jam is ready

Remove it from the heat , spoon off the pink scum .

Pour into sterilised jars, cover with a disc of waxed paper and seal