1. Extract juice of lemons.

2. Tie rind and pit in a muslin bag.

3. Chop strawberries coarsely.

4. Put in a large cooking pan.

5. Add in juice and rind bag.

6. Heat till juice runs.

7. Simmer till fruit is tender.

8. Add sugar, stir to dissolve.

9. Add colour. Mix.

10. Boil on high till setting point is reached.

11. Check with plate or spoon test.

12. Pour while hot into sterile jars.

13. Cool and seal shut.

Making time: 1 hour
Makes: 2-1/2 kg. jam (approx)
Shelfife: 3 months refrigerated