From the Field Kitchen
Quick and easy
Serves Makes 1 jar
Remove the strawberry tops and chop into pieces.
Place the sugar into a pot over a medium heat and add the lemon juice. Swirl the pan around to ensure the sugar absorbs the lemon juice.
Slowly increase heat and continue to cook until the sugar has dissolved and is slightly bubbling.
Carefully add the strawberries to the pot and stir gently.
Continue to cook until the strawberries have broken down and the jam becomes thick.
Decant into a pot and leave to cool before serving. Enjoy! The jam will keep for 5 days in the fridge.
Recipe from National Trust.