Hull and slice strawberries. Strawberries are low in pectin so add lemon juice to the cut-up fruit.

Heat the strawberries in a pan until the juices run.

Bring to the boil for 4/5mins stirring all the time.

Add sugar and oil (oil stops scum forming in jam) and bring back to boil.

Leave the strawberry jam to cool before you jar it to prevent the fruit rising in the jar.