Start by hulling and chopping your fresh strawberries. You can use a potato masher to crush them further if you like a smoother texture in your jam.

In a large pot, combine the chopped strawberries, granulated sugar, and lemon juice. Stir gently until the sugar is well mixed with the strawberries.

Begin heating the mixture over medium heat. Stir continuously until the sugar dissolves completely and the mixture starts to bubble.

Once the mixture is bubbling, increase the heat to bring it to a full, rolling boil. Allow it to boil for about 10 minutes, stirring frequently to prevent sticking.

To check if your jam is ready, use a spoon to drop a bit onto a cold plate. Let it sit for a moment, then push it with your finger. If it wrinkles and holds its shape, it’s ready! If not, continue boiling for a few more minutes.

If you’re using fruit pectin, add it as per the package instructions during the last few minutes of boiling.

Carefully pour the hot jam into sterilized jars, leaving a little space at the top. Seal them while hot to create a vacuum seal.

Let your jars sit at room temperature until completely cooled. Store them in the refrigerator or pantry for future enjoyment!