Here is my recipe for strawberry jam. It's a little more fluid than most because I use a little less sugar and strawberries tend not to gel well, but my family doesn't mind. It does make for sticky fingers, though. But then you've got the added pleasure of licking your fingers clean.
3kgs strawberries (about 6bs)
2.5 kgs sugar - 1 kg can be that special sugar for jams.
juice of 2 lemons
2 sage leaves
This makes about 10 jars.
Quickly wash the strawberries (never soak them but of course you know that already). Remove the green bit. If they're very large, you can cut them in pieces. Otherwise, leave them whole.
In a large dish, alternate layers of strawberries and sugar.
Cover with film wrap. Leave overnight in a cool place.
The next day, remove the fruit and keep aside. Pour juice in large thick pot, adding lemon juice and sage. Bring to a boil and boil for about 5 minutes (until juice thickens). Remove sage. Add fruit. Bring once more to a boil and cook for another 20 minutes. Do not forget to remove the icky foamy stuff all the while. Once the jam thickens, dribble some over a cold plate. It should start to congeal. Draw a line down the middle with your finger: if the line does close in, the jam is ready.
Pots: do not forget to boil them (and the lids) to make sure there are no germs; Pour in the hot jam distributing the fruit evenly between the pots. If you're using tight screw-on lids, just turn the pots over on their lids once you've closed them until they're cold. This is enough to keep the air and condensation out.
If the lids aren't tight, you'll need to place a circle of wax paper (I think that's how it's called in english) on top of the hot jam to keep the air out.
Voilà! Bon appétit!