1. Place the strawberries in a large saucepan or preserving pan. Cook very gently over a low heat for 15 minutes until the strawberries have softened and the juices run.
2. Add the Tate & Lyle Jam Cane Sugar and stir over a low heat until dissolved. Add the lemon juice and bring to the boil. Boil rapidly until setting point is reached - about 10 minutes (see note).
3. When the jam has reached setting point, take the pan off the heat and remove any scum from the surface. Leave to cool for 30 minutes, stir gently then spoon into clean warm jam jars. Cover and seal whilst hot, label when cold.

NOTE:

To test for setting point: before you start making the jam place two or three saucers or small plates in the freezer. When testing, remove one of the plates from the freezer and take the jam off the heat. Spoon a little jam on to the plate and leave to cool. Push the jam with your finger and if the surface crinkles the jam is ready. If it is still too runny, boil for a further 5 minutes and test again.