900g (2 lb) fresh strawberries, hulled

800g (1 3/4 lb) caster sugar

4 tablespoons lemon juice and zest

1) Hull the strawberries and halve or quarter the large ones leaving the smaller ones whole for texture.

2) Place half of the fruit in a large non-reactive heavy bottomed saucepan and mash them roughly with a potato masher. Add the remaining fruit, sugar and the lemon zest and juice. Place over a medium-low heat and cook, stirring, until all of the sugar has dissolved. Raise the temperature, bring to a vigorous, rolling boil and boil for eight to 10 minutes. Remove from the heat and skim off any scum.

3) Let the jam stand for five minutes (this will ensure you have a more even distribution of fruit), pot up in warm, sterilised jars and seal.

Our homemade jam is perfect in a traditional  Strawberry Victoria Sandwich Cake.