Put the strawberries into a large bowl with the lemon juice and set aside for at least one hour.
Place the strawberry mixture into a large preserving pan (or a very large saucepan) and cook over a low heat for ten to fifteen minutes until the strawberries have reduced to a soft pulp – you can add a little water if the fruit sticks to the base of the pan.
Add the sugar and stir over a low heat until it is completely dissolved. Raise the heat and bring to the boil.
Cook the jam at a rapid boil, stirring occasionally to prevent the jam burning on the bottom of the pan. The jam should take seven to ten minutes to reach setting point – to test when it is ready spoon a small amount of jam onto a cold saucer. Leave for one minute and then, using the tip of your finger, push the jam, if it wrinkles then the setting point has been reached.
If it isn’t quite ready, continue to boil the jam and test two minutes later.
Remove from the heat, stir in the Nielsen-Massey Rose Water and taste to see if you would like to add a little more.
Add edible glitter a little at a time until your jam is sparkling!
Towards the end of the cooking time, sterilise the jars. Preheat the oven to 120C/fan 110C. Wash and dry the jars, place them on a baking tray and heat in the oven for ten minutes.
Carefully pour the jam into the hot jars, add a waxed disc to each one and seal with a lid. When the jam is cold, it is ready to eat! This will then keep for a year; refrigerate once opened.