Step 1: Prepare the Strawberries

Start by washing the strawberries thoroughly under cold water. Hull them (remove the green tops), and cut any large berries in halves or quarters. You should end up with about 4 cups of prepared fruit.

Step 2: Mash the Berries

In a large bowl or directly in your saucepan, mash the strawberries using a potato masher or fork. You can leave a few chunky pieces if you like some texture in your jam, or mash completely for a smoother consistency.

Step 3: Combine Ingredients

Transfer the mashed strawberries to a heavy-bottomed saucepan. Add the sugar and fresh lemon juice. Stir the mixture to combine, then let it sit for about 10 minutes. This allows the strawberries to release their juices and the sugar to dissolve slightly.

Step 4: Cook the Jam

Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. As the jam begins to boil, reduce the heat to medium and simmer. Continue stirring regularly to prevent scorching.

As it cooks, the jam will start to thicken. This usually takes 20 to 30 minutes. You’ll notice it starts bubbling more thickly and slowly.

If you’re using a candy thermometer, the jam should reach 220°F (104°C) to ensure proper gel formation.

Step 5: Test for Doneness & Jar the Jam

To test if your jam is ready, place a small spoonful on a chilled plate. Wait 1 minute, then run your finger through it. If it wrinkles slightly and doesn’t flood back together, it’s done.

Remove the jam from heat. Skim off any foam from the top (optional). Ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims clean, seal with lids, and let cool to room temperature.

If you plan to store your jam long-term, process the jars in a water bath for 10 minutes.