1 large lemon, zest & juice
3 cups sugar
1/4 tsp salt
Cut the tops off of the berries. Try to pick a few slightly un-ripe berries. Slice half of them, and mash the other half. You should have around three cups.
Heat lemon zest, juice, sugar and salt in a saucepan over medium heat. Stir occasionally until the sugar dissolves. Add the berries and bring to a boil. Simmer for 10 minutes.
Check the jam consistency. Take a small amount and place on a frozen surface. If it turns to gel and is no longer runny, remove the jam from heat. If not, continue to simmer for another 10 minutes and check again. The jam could take up to 40 minutes to gel properly.
Place the hot jam into sterilized jars. Either seal in accordance to proper canning techniques or refrigerate.
For more information on jams and jellies check: