1 Layer the sugar and strawberries into a large bowl, finishing with a layer of sugar.
2 Cover and leave the bowl for one day.
3 By the following day, your berries should have reduced into lumpy sugary pink syrup.
4 Tip the mixture into a large heavy-based pan and warm to dissolve the remaining sugar. Once dissolved, bring to the boil, stirring frequently.
5 Add the lemon juice, return to the boil for 10 mins, stirring occasionally. Remove from the heat.
6 After 40 minutes, the jam should be a jelly-like consistency to indicate it is ready.
7 Allow to cool for half an hour, then pour into sterilised jars leaving 1cm from the top and seal.
Recipe courtesy of www.haskins.co.uk