Strawberry jam - Makes 4 small jars
700 g ripe strawberries
1 small apple (optional)
1/2 organic lemon, washed under warm water
500 g white sugar
 Rinse the strawberries carefully and cut them in halves. Peel the apple and cut in small cubes. Cut big slices out of the lemon peel.
 Place the fruit, sugar and lemon peel in a pot. Add a squirt of lemon juice.
 Cook 20-30 minutes or until the fruit is tender. Remove the lemon peel. If you like pieces in your jam, leave it as it is, otherwise you can mix or mash it.
 Sterilize 4-5 glass jars and their lids in a big pot of boiling water. Fill in quickly the hot jam, close the lid tightly and place upside down. This will help keep the jam "sterile".
N.B. Can't really bring myself to call anything happening in a kitchen 'sterile'.. but I guess that's the best we can do - anyone here who ever tried to autoclave jam?