Add the strawberries to the bottom of the heavy bottomed pan with roughly ⅓ of the sugar and leave for an hour, so the sugar and begin drawing the water from the strawberries (maceration).

Heat the strawberry and sugar mix gently for five minutes, until that the strawberries start to break down and release their juice.

Stir the pectin powder into the remaining sugar, and add it to the pan along with the lemon juice and salt, and continue to gently heat.

Keep the mixture heating gently until all sugar crystals have been completely incorporated into the jam. Mash the larger pieces of fruit with the potato masher.

Once all of the fruit and sugar have been fully incorporated and heated through, and are of an acceptable size, bring the mixture to the boil, aiming for a temperature of 104.5℃ (if using a jam thermometer) or when the mixture looks like rapidly blinking fish eyes. Whilst the jam is climbing to boiling point, skim off any foam from the top of the mixture and dispose of it.

Once the jam has met the setting point (it will still be very runny but look smooth and glossy) check that it will set by dropping a little hot jam onto one of the frozen saucers, waiting a minute and them pushing the surface of the jam on the saucer to see if it lightly wrinkles. If it does not, boil for another few minutes and try again with another saucer.

Once the setting point is reached, place into your sterilised jars and process according to best canning practices.