Step 1: Prepare the Strawberries

• Wash and hull the strawberries, cutting large ones in half.

• Place the strawberries in a large saucepan and gently mash a few with a potato masher to release juice.

Step 2: Add Sugar and Lemon Juice

• Stir in the sugar and lemon juice.

• Let the mixture sit for 15–30 minutes to help the sugar dissolve slightly and draw out more juice.

Step 3: Cook the Jam

• Place the pan over low heat, stirring gently until all the sugar has dissolved (do not boil yet).

• Once the sugar is dissolved, increase the heat and bring the mixture to a rolling boil.

• Boil rapidly for about 10–15 minutes, or until the jam reaches the setting point (105°C / 220°F) on a jam thermometer.

To test without a thermometer:

• Place a small plate in the freezer.

• After 10 minutes of boiling, spoon a little jam onto the cold plate. Let it sit for 30 seconds, then push it gently with your finger.

• If it wrinkles slightly, the jam is ready. If not, boil for another 2 minutes and test again.

Step 4: Skim and Jar the Jam

• Remove the jam from the heat and skim off any foam from the surface.

• Let the jam sit for 5 minutes to allow the fruit to settle.

• Carefully ladle the jam into warm, sterilized jars, leaving a small gap at the top.

• Wipe the rims, seal with lids, and allow to cool at room temperature.

Step 5: Store and Enjoy

• Once cool, store the jars in a cool, dry place.

• Refrigerate after opening and consume within a few weeks.