Wash and hull the strawberries. Quarter or slice the strawberries.

In a heavy-bottomed pot, combine the strawberries, sugar and lemon juice. Using a potato masher, mash the strawberries to the consistency you like. (As I like bigger fruit pieces in my jam, I leave some fruit slices in the mixture.)

Stir the mixture over medium heat until the sugar is dissolved. Then increase the heat and bring it to a rolling boil.

Cook the mixture until it reaches 220°F, stirring frequently, about 25-30 minutes. Turn the heat off, and using a slotted spoon, skim off the foam.

Pour the jam into clean jars, cover and cool to room temperature. Store the cooled jams in the fridge for up to 1 month.

Canning instructions: Sterilize the jars by washing them in soapy water and then dropping them in boiling water in a canning pot. (I don’t have a canning pot, so I use my deepest stock pot.) Make sure you use a canning rack on the bottom.

Place the lids and rings in a boiling water and turn the heat off. Don’t boil the water with the lids, as it reduces the quality of sealing rubber.

Pour the jam into sterile jars, leaving about ¼ in left from the top.

Run a knife along the inside edges of the jar to remove any air bubbles, trapped in the jam. Be careful not to touch the bottom of the jar if using metal utensils.

Clean the edges of the jars with a wet towel, or paper towel. Place the lids on and tighten the ring around them, but not too tight.

Place the jars into a boiling water in a canning pot with a rack on the bottom. Make sure the jars are covered with at least 4 inches of water. Boil for 10 minutes, then turn the heat off and let the jars sit for 5 minutes before transferring them to a cooling rack.

As the jars cool down, you should hear popping sounds. It’s a sign that the jars are being sealed.