1. Crush the strawberries with a potato masher or in a liquidiser and place into a saucepan.
2. Add the Gem Jam Sugar and heat gently whilst stirring continuously until the Jam Sugar has dissolved. Do not boil. Add a knob of butter.
3. Keep stirring, increasing the heat until it starts to boil. Start timing and boil for 4 minutes.
4. Remove from heat and pot into warm jars and cover.
Makes approx 1 ½ kg.
This recipe can be used for raspberries or loganberries.