1 cooking apple
500g preserving sugar
Remove the storks from the top of the strawberries and cut them in half before placing them in a large non-stick saucepan.
Cut, core and dice the apple into small pieces and add to the strawberries.
Pour the sugar into the pan and turn onto a low heat.
Continue to heat the jam until the central temperature hits 105c.
Using a ladle, skim off the foam from the top before leaving to cool for 10 -15 minutes.
Using a potato masher squash the strawberries to make a smooth jam.
Carefully transfer the jam into a preserving jar and keep in the fridge for up to 4 weeks.