Instructions

1. Put a small plate in the fridge.
2. Put the strawberries in a saucepan and crush them with a potato masher or fork. Add the sugar and heat gently, stirring with a wooden spoon until the sugar has dissolved.
3. Turn up the heat and bring to the boil, then cook until you get a thick, sticky jam-like mixture. (The time depends on the ripeness of the raspberries and the amount of sugar you’ve added). Stir occasionally with a wooden spoon.
4. Take the plate out of the fridge. Drop of little jam onto it, then put it in the fridge for 30 seconds. Run your finger through the drop - if it forms a crinkle and is gluey it’s done. If not, cook and retest until it’s ready.
5. Discard any scum with a spoon, then mix in in the vanilla paste and lemon juice.
6. Spoon the jam into a small (about 200 ml) sterilised jar and seal with a lid immediately.
7. Let it cool then store it a cool place (such as larder, cellar etc). After opening keep it in the fridge.