Chilli & Strawberry Jam

1kg Strawberries, hulled and quartered

1kg Jam sugar (with added pectin)

Juice of 1 lemon

2-3 Red chillies, finely chopped (deseed for less heat)

1 tsp Chilli flakes, optional for extra heat and flecks of colour

Sterilise your jars in a low oven at 140˚C for 20 minutes, and pop the lids in boiling water.

Hull and quarter the strawberries, then macerate with the sugar and lemon juice in a large pan for an hour if you have time.

Stir through the chopped chilli and chilli flakes.

Bring to the boil, stirring to dissolve the sugar, then boil rapidly for 10-15 minutes until setting point is reached (test with the wrinkle test on a cold saucer).

Skim off any scum, then leave to stand for 10 minutes so the fruit doesn’t all sink to the bottom.

Ladle into the hot sterilised jars and seal immediately while still hot.

Label once cool and give the jars a shake before opening as the chilli can settle.