Strawberry jam

Quarter or halve the strawberries if they're large in size. (Some folks puree half the amount of fruit but I like mine unpureed with big chunks of strawberries)
Combine fruit, sugars, lemon juice and vinegar in a deep stainless steel pot.
Stir to mix evenly.
Simmer over low heat until sugar is melted.
Increase heat and bring to a boil.
Lower heat and simmer without stirring for about 10-15 mins. Drag a wooden spoon gently around the bottom of the pot to make sure there's nothing burnt and sticking ... do not stir vigorously.
While the jam is simmering, put a ceramic plate in the freezer. After 15 mins, put a small dollop on the cold plate, let it come to room temperature and if it's formed some wrinkles, it's done. Otherwise, simmer for another minute or 2 and check again.
Skim off white foamy bits. (Actually there's nothing wrong with the foamy bits, it's still jam, just not too appetizing to look at)
Leave to cool 20 mins.
Store in clean, sterilized jars.
If jars are not properly sealed, store in refrigerator.

*Note: This isn't too gel-like, just a little runny and spreads easily.