Strawberry Jam (to make 2 small jars)

Ingredients:

1kg strawberries hulled
1kg packet of jam sugar
1/2 lemon
lump of butter

2 small jam jars (to sterilise  them, put them in the dish washer. When the jars are ready get them out without putting your fingers inside)

Method
1. Put the strawberries and sugar into a watertight container, so the strawberries are covered with a layer of sugar. Leave overnight so the juices go into the sugar.

2. Put the sraberries and sugar in a sauce pan. Heat over a low heat so the sugar dissoles into the juice. Bring to the boil gradually when bubbling and the lemon juice and let cool.
If the jam froths around the edges, melt in the lump of butter.

3. Pour the jam into the jar. Wipe around the edges. Use a jam sealing kit (available from all cook shops; includes wax disks, cellophane circles and elastic bands) to create a vacuum that will keep the jam for longer. Place a wax disk on the surface of the jam, Damp the cellophane in a little water pull gently over the top of the jar and keep in place with the elastic band.

Can keep for 6 weeks unopened but 4 weeks open.

This conserve is best with fresh bread and butter. I first made this recipe on holiday. The first time it was slightly hard and jelly like but the second time I made the jam it was perfect!