Homemade Strawberry Jam

I love berries of any description and love cooking with them. At the moment we have a huge Strawberry crop so Jam it is. Now I have tried to make jam before, it hasn't set, it was too sweet, too runny!!! But this year I have done some research to hunt out the 'fool proof' jam. One thing I have learnt is that strawberries are low in pectin, so using a sugar with added pectin will ensure a lovely set and flavour that isn't too sweet!

1kg Strawberries, hulled, halved, quartered
500g granulated sugar
450g jam sugar - http://www.csrsugar.com.au/Specialty/Jam-Setting-Sugar.aspx
150ml lemon juice

Place 200g of the strawberries into a large pot with 200g of the granulated sugar. Gently heat until sugar dissolved and mixture resembles a mushy consistency. Add another 300g strawberries bring gently to a simmer, stirring with wooden spoon to ensure fruit isn't sticking. Simmer for 5 minutes until strawberries    soften.                                                                                                   Images courtesy Room 1455
Add the remaining granulated sugar and the jam sugar. Stir to prevent the sugar burning and sticking. When sugar completely dissolved add the lemon juice. At this stage increase heat so that mixture is boiling. Boil for 8-9 minutes then test for setting point.
When set share remaining strawberries amongst the jars, and pour over jam mixture. Seal and store.

# Setting point: 
While testing for setting point remove the jam from the heat.
I use the plate test , but there are other options.
Drop a little jam on to a cold plate, allow to cool for a minute then push gently with your fingertip or spoon. If jam 'crinkles' setting point has been reached.