Use 4 250 mL/1 cup glass jars with tight-fitting

In large heavy-based non-reactive pot combine strawberries, sugar and lemon juice. Allow to sit for about 1 hour.

Slowly bring the berries and sugar to a boil. Cook, stirring frequently (be careful not to let bottom scorch) and skim off any foam that rises to the surface.

The jam is ready when it thickens slightly and a teaspoonful begins to gel when dropped on a chilled plate, after 17-20 minutes of boiling.

Ladle jam into jars, filling within a quarter inch of the top. Wipe rims with a dampened cloth and firmly close the lids. Turn the jars upside down and cool completely.

Label and date the jar and store upright in the freezer for up to 1 year

One cup of fresh strawberries provides 3.4 g of fibre and 85 mg of vitamin C! Try fresh berries on a bowl of Special K® or Vive® cereal for breakfast! Add berries to smoothies, yogurt, pancake or muffin batter or even a salad!