Step 1: Sterilize the jars

• Wash jars and lids in hot, soapy water, and rinse well.

• Place on a baking tray in a low oven (120°C/250°F) for 10–15 minutes to dry and sterilize.

Step 2: Prepare the fruit

• Rinse berries gently under cold water.

• Hull strawberries and remove any stems or leaves from other berries.

• Roughly chop large berries if needed.

Step 3: Combine berries and lemon juice

• Place the prepared fruit and lemon juice into a large saucepan.

• Gently heat for 5–7 minutes, until the berries start to break down and release their juices.

Step 4: Add sugar and dissolve

• Stir in the sugar and mix until fully dissolved.

• Continue heating over low heat—don’t boil yet—stirring occasionally.

Step 5: Boil the mixture

• Once the sugar has dissolved, bring the mixture to a rolling boil.

• Let it boil for 8–10 minutes, skimming off any foam.

• Stir occasionally to prevent sticking.

Step 6: Test for setting point

• Drop a spoonful of jam onto a cold plate, wait 30 seconds, then push it with your finger.

• If it wrinkles slightly, it’s ready. If not, boil for another 2 minutes and test again.

Step 7: Jar the jam

• Carefully pour the jam into sterilized jars while hot.

• Seal immediately with clean lids.

• Let cool at room temperature before storing.