Method :
- Put the Strawberries and lemon
juice in a preserving pan and heat gently, stirring constantly, for
about 30 minutes, until reduced in volume.
- Add the sugar, stir well, then
bring to the boil and boil until setting point is reached.
- Remove from the heat and remove
the scum with a slotted spoon.
- Leave the jam to cool until a skin
forms on the surface, then stir, pot into jars and cover.
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