Ingredients:

  • 2 pounds (900g) fresh strawberries, hulled and quartered
  • 1 ¾ cups (350g) granulated sugar
  • ¼ cup (60ml) freshly squeezed lemon juice
  • 1 packet (1.75 oz or 49g) fruit pectin (optional, for a thicker consistency)

Instructions:

  1. Rinse, hull, and quarter the strawberries.
  2. Place strawberries, sugar, and lemon juice in the pot. Stir to combine.
  3. Allow the mixture to sit for about 10 minutes to let the strawberries release their juices.
  4. Heat the mixture over medium heat. Stir occasionally until the sugar dissolves.
  5. Bring to a boil and cook until the mixture thickens, about 20-30 minutes.
  6. Perform a 'plate test' by placing a spoonful of jam on a cold plate; if it gels, it’s ready.
  7. While cooking, prepare the jars by sterilizing them in boiling water.
  8. Pour the hot jam into sterilized jars, leaving ¼-inch headspace. Seal while hot.
  9. Allow jars to cool completely at room temperature.