1. Cut the strawberries in half. If the strawberries are large, quarters may be better. Put the strawberries and lemon juice into a large saucepan, and the water if following the reduced sugar version. Heat for a few minutes to soften. The strawberries will still be whole, but soft to the touch with a fork.
2. Add the sugar and stir over a low heat until the sugar has dissolved.
3. Once the sugar has dissolved and the liquid is clear, boil steadily until the jam reaches setting point, stirring regularly. If you’re making the full sugar version, this may only take 5-10 minutes. For the reduced sugar version, this could take up to 25 minutes. During this time, you’ll notice the liquid thicken as you’re stirring. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached.

4. If you wish to make this jam seedless, sieve the liquid using a metal sieve over a large glass bowl before you follow the steps to boil. Once the jam has been sieved, pour the liquid from the bowl back to the pain and continue with the steps above.

5. Set aside to cool for 10 minutes and fully set. Spoon into clean jam jars.

Serve and enjoy!