As this is not a traditional jam recipe, it’s best eaten quickly or stored in the fridge.
Place the strawberries in a saucepan and add the sugar and lemon juice. If you want a smoother jam, crush the strawberries with your potato masher until pulpy. If not, keep them whole. Or, crush half and leave the rest whole.
Bring to the boil and skim the foam off. Reduce heat and simmer for 10 minutes or until the strawberries are tender, stirring once in a while. Add the orange zest and simmer for a further minute or so. Remove from heat and pour into a clean jar. Allow to cool before sealing with a lid.
Yields about 600 ml jam