Rinse the strawberries, drain well, and hull. Squeeze the lemon juice.
In an enamel or stainless steel pan, add the strawberries, lemon juice and sugar.
Put on a high heat and simmer whilst stirring occasionally to prevent burning. A lot of scum will be produced, so keep skimming the pot.
Simmer for 15-20 minutes until most of the moisture has evaporated and the mixture has thickened. Roughly crush the strawberries with a masher and it's done.
To store, pour the jam into an airtight container that has been sterilized with boiling water and keep refrigerated.
You should have a ratio of 3 parts strawberry to 1 part sugar. Calculate the amount of sugar you need based on the weight of the strawberries.
Story Behind this Recipe
When I spread strawberry preserves (with large strawberry chunks), if I spread it on sandwiches or on bread, sometimes it's too runny and messy, which makes it hard to eat. Preserves look presentable, but I went for practicality and made this crushed jam instead.
●If you simmer the strawberries for a long time on low heat the colour will go bad, so that's why it's cooked on high heat. (You should avoid simmering for more than 20 minutes.) ●If you microwave the lemon for 10 seconds, it will be easier to squeeze. ●If you don't have a masher, crush the strawberries with a ladle or spatula.