Step 1

Add the strawberries to a large saucepan and mash with a potato masher until mushy.

Step 2

Pour in the jam sugar and cook on a medium heat, until the sugar is dissolved. Don't let it boil yet.

Step 3

Once the sugar has dissolved, turn the heat up high and bring to boiling. Use a thermometer to check the temperature reaches between 103-106C then remove from the heat.*

Step 4

Stir in the vanilla and vegan butter.

Step 5

Pour straight into some sterilised jam jars and seal.

Step 6

It will be ready to use straight away for the below recipe but for spreading on toast, scones etc. - leave to set overnight and keep in the fridge once opened.

Step 7

Preheat oven to 180C.

Step 8

Grease a shallow bun tin with some vegan butter or vegetable oil.

Step 9

Add the flour to a large bow and stir in the corn starch, sugar and a pinch of salt. Add the butter and rub it into the flour with your finger tips.

Step 10

Add a couple of tablespoons of cold water until you have a firm dough that holds it's shape without crumbling. If necessary, you can chill it in the fridge or freezer before cutting out the tart shells.

Step 11

Roll the pastry out on a flour-dusted surface to about 3mm/1⁄8in thick and cut out rounds using a 10cm/4in fluted or plain round pastry cutter. Place the pastry rounds into the tray and gently pat down the middle.

Step 12

Fill each pastry shell with a generous teaspoon of jam and then bake for 15 minutes, until the jam is bubbling and the pastry is turning a light golden brown.

Step 13

Carefully remove from the oven and leave to cool for at least 10 minutes but preferably until completely cooled.

Step 14

Enjoy! Keep in an air-tight container for up to 5 days.