Hull and halve the strawberries and pour sugar over them. Cook on a low heat for about 10 minutes and blend till smooth.
Continue cooking for another 20 minutes, being careful not to burn the bottom of the saucepan and have the strawberries stick. Stir often and check that it doesn’t burn. The mixture should be dense and sticky.
Add lemon juice and thyme, then simmer for about 10-15 minutes. Add the cornflour to the mixture to give it a bit of body. Boil for another minute and turn off the heat. Remove from stove and allow to cool.
Keep in an airtight container in a jar in the fridge and enjoy it on crackers or cheese.
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)