Best-ever strawberry jam

Is there a better way to preserve the essence of summer than in a simple jam? You’ll be enjoying this on hot buttered toast, scones or crumpets for months to come.

Ingreadient

• 600g jam sugar
• 1 unwaxed lemon, zest and juice
• 1kg No.1 Speciality Strawberries, halved

Step by step

1. Sterilise 3 x 300g jars (or the equivalent) according to the instructions online at waitrose.com/howtosterilisejars. Put the sugar, lemon zest and juice, and strawberries in a large heavy-based saucepan and set aside to macerate for 30 minutes-1 hour.
2. Put 2 small plates in the freezer. Put the pan of strawberries over a medium heat and bring to the boil, stirring frequently. Once the fruit reaches a rolling boil and begins to break down, increase the heat to high and cook for 20-25 minutes until 1/3 of the liquid has evaporated and the jam reaches setting point (105ºC on a sugar thermometer). Take the pan off the heat, put a small spoonful of jam on one of the pllates from the freezer and freeze for a couple of minutes. Use your finger to push the jam on the plate – it should wrinkle. If not, continue to bubble the jam for a couple of minutes, then test again.
3. Once ready, transfer to the sterilised jars and seal while still hot. Store sealed in a cool, dry place for up to 6 months, refrigerate after opening and use within 1 month