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