This is a great time of the year, inundated by all the flavoursome freshly picked strawberries and after eating them fresh, giving some away and making a sorbet for hot days I couldn't resist to preserve some for my breakfast piece of toast. I used the recipe from the pectin sachets, with slight alterations. Strawberries have very low pectin content so used commercial pectin to help it set, you can use jam sugar with added pectin or liquid as long as you pay attention to the pack instructions.