Super quick and easy way to use a glut of summer strawberries.

Place 1kg of ripe strawberries (hulled)  in a large bowl. Mash with your hands, leaving a few small bits. Squeeze over the juice of half a lemon, and stir. Add 1kg of caster sugar. Mix again, and let sit for 30 minutes.

Add powdered pectin (quantity according to packet instructions), and stir well.

Pour into small, sterilised jam jars (once opened the strawberry jam will only last a week or so in the fridge).

Seal the jars and let set at room temperature for 12 hours. 

Freeze.