Strawberry and Redcurrant Jam

Makes about 1.4kg

Ingredients:
700g granulated or preserving sugar
1kg strawberries, hulled and halved if large
225g redcurrants, stripped from their stalks
Juice of 1 lemon

Method:
Preheat the oven to 180°C.
Put the sugar in a roasting tin and warm in the oven for 10 minutes. Put half the strawberries and all the redcurrants in a preserving pan over a low heat and cook until soft and the juices run.
Add the remaining strawberries to the pan and bring to the boil. Add the lemon juice and warmed sugar to the pan, bring to the boil, then simmer until the sugar dissolves. Bubble for 25 minutes or until set.
Pour the hot preserve into warm sterilised jam jars, then cover and label.