Remove the leaves and stems from the strawberries and place in a large, heavy-bottomed pot.
Step 2
Tie the apple peel, apple core, lemon peel, and lemon seeds up in a piece of cheesecloth, to make a sachet, and add it to the pot (optional).
Step 3
Cook the berries with the sachet (if using) over very low heat for 20 minutes, or until a lot of juice has been released and foam is beginning to form on the surface.
Step 4
Add the sugar and bring to a rapid boil. Continue to boil for 30 to 40 minutes.
Step 5
Remove the sachet (if using), and stir in the lemon juice.
Step 6
Transfer the cooked jam to sterile jars, screw on the lids, and submerge in boiling water for 10 minutes to process.
When I find myself with a few free moments, I head straight for my kitchen! I'm a former pastry chef who still loves to bake, & to share how easy and fun baking from scratch can be!