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What you need:

6 1/2 lb /3kg strawberries, hulled, halved
6 1/2 lb / 3kg white sugar
Juice from 1/2 a lemon

What you do:

First of  all wash and sterilise the  jars and lids that you will use.

In a large saucepan, put in the strawberries and sugar & mix all together.

Leave for a couple of hours so the sugar can soften all the fruit.

Add the lemon juice then simmer over medium heat, stirring all the time untilall the fruit is soft.

Remove 1/3 of the fruit & leave to one side.

Keep simmering the remaining mixture until fruit is mostly dissolved & the  jam coats the back of a spoon.

Divide the fruit that was put to one side  between the jars then fill with jam.

Allow to cool, then seal with the lids.

Keep refridgerated.

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What you need:

4½ oz / 125g butter
1oz / 25g golden syrup
2oz / 55g soft brown sugar
8oz / 225g rolled oats

What to do:

Preheat the oven to 180°C /350°F /gas mark 4.

Melt the butter in a saucepan, then add syrup and sugar. When bubbling, stir in oats.
Remove from the heat.

Mix together thoroughly and place in a greased and lined 18cm (7in) square tin. Press the mixture down firmly with the back of a big spoon.
Bake for 20-25 mins or until the mixture is golden brown, then mark into nine pieces. Leave to cool, then cut.

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