Wash the strawberries thoroughly and remove any stems.

Chop them into small pieces for quicker cooking and a smoother texture.

In a large, heavy-bottomed saucepan, combine the chopped strawberries, sugar, and fresh lemon juice.

Use a potato masher to lightly crush the strawberries. This helps release their juices and blend the flavors.

Cover and let the mixture macerate for at least 2 hours in a cool place. This step allows the sugar to dissolve and the flavors to develop.

Pro Tip: I prefer to let it sit overnight and cook the jam the next day for the best taste!

Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.

As it cooks, stir frequently to prevent sticking and to evenly distribute the heat.

Reduce the heat to medium-low and let the jam simmer gently.

As foam forms on the surface, skim it off with a spoon.

Optional: Add 1 teaspoon of butter—this helps dissolve the foam and gives the jam a glossy shine.

The jam is ready when it reaches 106°C (223°F) on a probe thermometer.

If you don’t have a thermometer, use the plate test:

Place a small spoonful of jam on a cold plate.

Wait a few seconds and push it with your finger. If it wrinkles and holds its shape, it’s done!

Pour the hot jam into sterilized, airtight jars, leaving a little space at the top.

Seal the jars tightly and turn them upside down until completely cooled. This helps create a vacuum seal.

Store in the refrigerator or at room temperature if properly sealed.