Homemade Strawberry Jam

Ingredients

Fresh strawberries

4 cups, hulled and halved

Granulated sugar

2 cups

Lemon juice

1/4 cup, freshly squeezed

Pectin

1 package (1.75 oz) pectin for low-sugar recipes or regular pectin as per package instructions

Instructions

1. In a large saucepan, combine the hulled strawberries, granulated sugar, and freshly squeezed lemon juice. Stir gently to combine and let the mixture sit for about 10 minutes to allow the strawberries to release their juices.
2. Place the saucepan over medium heat and cook, stirring occasionally, until the mixture comes to a boil.
3. Once boiling, stir in the pectin and keep the mixture at a rolling boil for 1 minute, stirring constantly to prevent scorching.
4. Remove the saucepan from heat and let the jam cool for a few minutes in the pan.
5. Carefully transfer the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars tightly with sterilized lids.
6. Allow the jam to cool completely at room temperature before storing it in the refrigerator. The jam can be stored for up to 1 month in the fridge or processed for longer shelf life.
7. Enjoy your homemade strawberry jam on toast, pancakes, or as a topping for desserts. Feel free to experiment with adding a touch of vanilla or balsamic vinegar for a unique twist!