500g strawberries, washed, hulled, chopped
1 cup white sugar
1 large lemon, juiced
Place strawberries into a 3-litre capacity heatproof microwave-safe bowl (such as Pyrex). Add sugar and 1/4 cup lemon juice. Microwave, uncovered, for 4 minutes on High/100%. Stir to dissolve the sugar. Microwave for a further 15 minutes on High/100%, (jam should still be a little runny) or until jam reaches setting point. (see note). Spoon hot jam into hot sterilised jars. Seal. Turn jars upside down for 2 minutes. Turn upright and allow to cool. Once opened, store in the fridge for up to 2 months.
Note: To test jam: before starting the cooking process place two saucers in the freezer. After 15 minutes, take one sauce from the freezer and pour a teaspoon of jam onto the saucer. If the jam sets and stays when the saucer is turned upside down then it is set. If not cook in 5 minutes bursts, checking each time, until setting point is reached.