Wash the strawberries thoroughly under cold water to remove any dirt or residue.

Hull the strawberries by removing the green stems and leaves. You can do this easily by gently pulling the green top off or using a paring knife.

Mash the strawberries using a potato masher or pulse them briefly in a food processor, leaving some chunks for texture. If you prefer a smoother jam, mash them until they’re almost pureed.

In a large saucepan, combine the mashed strawberries, sugar, and lemon juice. Stir everything together until the sugar is mostly dissolved.

Heat the mixture over medium heat, stirring occasionally. Once it starts to simmer, reduce the heat slightly and continue to cook, stirring frequently to prevent burning. You’ll notice the mixture thickening as it cooks.

Skim off any foam that forms on the surface with a spoon. This step is optional but will help make your jam look more polished.

Test the jam’s consistency by placing a small spoonful on a chilled plate. Let it cool for a minute, then run your finger through it. If it wrinkles and holds its shape, it’s ready. If it’s too runny, continue simmering for a few more minutes, checking periodically.

If you plan to store the jam immediately, prepare your jars by sterilizing them in boiling water for 10 minutes. This helps prevent bacteria growth and extends the jam’s shelf life.

Carefully pour the hot jam into the sterilized jars, leaving about 1/4 inch of space at the top to allow for expansion.

Wipe the rims of the jars with a clean, damp cloth to remove any residue.

Seal the jars tightly with their lids. If you’re not planning to can the jam for long-term storage, skip the next step and just let the jars cool at room temperature before refrigerating.

If you want to preserve your jam for several months, you can use a water bath canning method:

Place the sealed jars into a canning pot filled with hot water, ensuring the jars are submerged by at least 1 inch of water.

Bring the water to a boil and let the jars process for 10 minutes to ensure a proper seal.

Carefully remove the jars from the water and let them cool completely. You should hear a “pop” sound as the jars seal, indicating they are airtight.

Once the jam has cooled to room temperature, store it in the refrigerator if you’re planning to use it within a few weeks. Properly sealed jars from the canning process can be stored in a cool, dark place for up to a year.

Always check the seal before using jam stored for long periods. If the lid pops up when pressed, discard the jar.