Cut the green part of the strawberry off and quarter the strawberries.
Place the strawberries, sugar and the pectin into a sauce pan and bring to the boil. Stir the mixture to ensure the bottom doesnt begin to burn.
When the mixture is boiled, stir well and leave on the heat for a further minute until the mixture has thickened.
Remove the jam from the pan and place in a bowl, cover with cling film and allow to cool for 30 minutes.
«If you are unable to find the pectin in supermarkets, use one tablespoon of corn flour in the mixture.»