Ingredients:

  • 3 lbs fresh strawberries, hulled and crushed
  • 1/4 cup fresh lemon juice
  • 3 cups granulated white sugar

Instructions:

  1. Remove the green stems from the strawberries. Use a potato masher or food mill to crush the berries to your desired consistency—leave some chunks for an old fashioned texture.
  2. Place the crushed berries, lemon juice, and sugar into a large heavy-bottomed pot. Stir over medium heat until the sugar completely dissolves.
  3. Increase heat to high and bring the mixture to a full rolling boil, stirring constantly to prevent the bottom from scorching.
  4. Use a candy thermometer to track the heat. Continue boiling until the jam reaches 220°F (104°C).
  5. Perform the plate test by placing a small spoonful of jam on a frozen plate; if it wrinkles when pushed with a finger, it is ready.
  6. Ladle the hot jam into sterilized jars, leaving exactly 1/2 inch (1.3cm) of headspace.
  7. Run a bubble remover tool around the inside of the jar to release trapped air and wipe the rims clean.
  8. Center the lids and rings. Submerge jars in a boiling water bath, ensuring they are covered by at least 1 inch of water. Process for 10 minutes.
  9. Remove jars and let them sit undisturbed for 24 hours until the vacuum seal pops.