Ingredients:

  • 2 lbs fresh strawberries, hulled and halved
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 cups granulated white sugar

Instructions:

  1. Combine the hulled strawberries, lemon juice, and lemon zest in a wide bottomed heavy pot.
  2. Use a potato masher to crush the berries until they are broken down but still contain small, chunky pieces. Note: Don't over mash or you'll lose the texture
  3. Let the mixture sit for 10 minutes to allow the juices to release naturally.
  4. Pour in the sugar and stir over medium heat until the sugar is completely dissolved and the liquid looks clear.
  5. Increase the heat to medium high and bring the mixture to a rolling boil.
  6. Stir frequently to prevent the bottom from scorching.
  7. Continue boiling for 15-20 minutes until the jam shifts to a deeper crimson and bubbles become smaller and heavier.
  8. Perform the plate test: Place a small dollop of jam onto a pre chilled ceramic plate. Let it sit for 30 seconds, then gently push the edge with your finger. If the surface wrinkles and doesn't run, it's done.
  9. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
  10. Wipe the rims clean, seal tightly, and let cool on the counter for 24 hours before refrigerating.