Begin by rinsing 2 pounds of fresh strawberries. Hull and halve them before placing them in a large mixing bowl.

Using a potato masher, crush the strawberries until you reach your desired level of smoothness. Some prefer a chunkier texture, while others prefer it silky smooth!

Add 1/4 cup of freshly squeezed lemon juice to the mashed strawberries to balance the sweetness of the jam.

In a separate bowl, whisk together the sugar and fruit pectin. Gradually add this mixture to your strawberry-juice blend, stirring well until fully incorporated.

Pour the combined mixture into a large pot and bring it to a rapid boil over medium-high heat, stirring continuously.

Once it reaches a boil, continue to cook for about 5-10 minutes, or until it thickens.

To check if your jam is ready, spoon a little onto a chilled plate. If it stays together and your finger leaves a trail, it’s ready!

Pour the hot jam into sterilized jars, leaving some space at the top. Seal them tightly and let them cool.

After cooling, your homemade strawberry jam can be stored in the refrigerator for up to three weeks or frozen for longer enjoyment.