Strawberry jam

Cook hulled strawberries with sugar and a little lemon juice, stirring until the sugar dissolves; then boil briskly until the mixture reaches about 105 °C. To test it without a thermometer, put a little on a cold plate: it should wrinkle when you push it with a finger.

No. Leave small strawberries whole and halve or quarter larger ones; they soften as they cook. For a smoother jam, crush the fruit lightly with a masher, but avoid prolonged stirring once it boils or the berries can break down completely.

Keep the jar tightly closed in the fridge and use a clean spoon each time. If you spot mould, discard the whole jar rather than scooping off the surface.

Try it in a Victoria sponge, spread in a layer of a Swiss roll, or spooned over porridge and plain yoghurt. It also pairs well with scones and clotted cream.

It works as a filling for cakes, biscuits and pastries, but it is much sweeter and wetter than fresh fruit. Reduce other sugar and use a thin layer; for a fruit topping, loosen it with a little water and warm it gently.

Strawberry jam is made from strawberries, while strawberry marmalade usually includes citrus peel or juice, which gives it a sharper, often slightly bitter flavour. Strawberry marmalade has 241 kcal per 100 g, compared with 248 kcal in strawberry jam.

Yes, if it is in a freezer-safe container; leave space at the top for expansion. Thaw it in the fridge and stir it before serving, as its texture may be softer than before freezing.