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1
Hull the strawberries and wipe with some damp kitchen paper.
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2
Layer the strawberries in the pan and sprinkle them with the sugar as you go.
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3
Leave them like this overnight, reason for it is that the sugar will draw out the juices, firm the fruit and they will stay more whole in the jam.
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4
When you make the jam place the pan over low heat to melt the rest of the sugar, shake the pan now and then, don't stir too much.
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5
When the sugar is dissolved add the lemon juice and turn up the heat, when the jam bubbles start timing, begin with 8 minutes and then remove from the heat.
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6
Spoon a little jam on a plate, let cool, then push with your finger, if you get a crinkly skin it is set.
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7
If not, boil it up again for another 3-5 minutes and do the test again, if necessary do more repeats.
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8
When ready remove from the heat, stir in the butter to dissolve the scum and let the jam settle for 15 to 20 minutes.
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9
Pour the jam in dry clean jars which are heated in the oven for 5 minutes (325F) Cover with waxed discs and seal with lids or cellophane.
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10
Label the jars when they are cold.
