Method

• 1

  Divide the strawberries in two, adding the larger ones to one pile and the smaller ones to the other. Add the larger strawberries to a pan and roughly mash.

• 2

  Add the remaining smaller strawberries, dried crushed chillies and sugar and heat gently, stirring from time to time, for about five minutes.

• 3

  Stir in the lime rind and juice, then bring the mixture to the boil and boil rapidly for four minutes until setting point is reached, skimming off any scum. To check for setting point, spoon a little of the jam on to a cold saucer, wait for a minute or two then run your finger through the jam, it should wrinkle and leave a space where your finger has been.

• 4

  Take off the heat and stir in the butter to disperse any remaining scum. Ladle into warm dry jars, filling to the very top then stir to disperse the pieces of strawberry evenly. Cover with clean dry screw-topped lids then leave to cool. Decorate with labels, string or ribbon and dried chillies

• PER SERVING: 2.2G FAT (Excluding extras)