Prepping the strawberries: Wash the berries, patted dry and slice off the tops with a paring knife. After tasting a few (this goes without saying), you'll be left with roughly 750 grams of prepped fruit.
Finely chop the strawberries-you'll get roughly 2 1/2 cups of chopped fruit.
In a heavy bottomed steel or anodised pan, put all the ingredients together, on a medium flame, bring this to a simmer.
The butter prevents the mixture from foaming and splattering too much or spluttering at all.
Simmer for 20-25 minutes, until the mixture is thick and translucent. Keep stirring off and on. Don't worry if it's still a bit flowy and it will thicken further on cooling. So, switch off before the jam turns too thick.
Remove pan from heat and cool thoroughly.
Meanwhile place two empty clean and dry glass jam jars bottles without their lids in the microwave for one minute. This is to quick sterilise the bottles.
Once cooled to room temperature, spoon the jams into the two jars. I'd say I got roughly two jars of 300-350 grams each. Close them tight and keep in fridge. Use within a month.