Instructions

1. Place the halved strawberries in a large pot. Using a potato masher, crush the strawberries until you reach a chunky consistency. This will release their natural juices and enhance the flavor of your jam.
2. Add the granulated sugar and freshly squeezed lemon juice to the pot. Stir the mixture well until the sugar is fully dissolved.
3. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent the jam from sticking to the pot.
4. Once it starts boiling, reduce the heat to medium-low. Let the jam simmer for around 20-30 minutes, or until it thickens up to your desired consistency.
5. After achieving the right consistency, remove the pot from the heat and let the jam cool for a few minutes.
6. While the jam is cooling, prepare your jars. Make sure they are sterilized and dry. Ladle the jam into the jars, leaving about a 1/4 inch of headspace at the top for expansion.
7. Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure they are sealed and sterilized.
8. After the water bath, remove the jars and let them cool completely before storing. The jam will continue to thicken as it cools down.