Ingredients

• 1 kg Fresh Strawberries
• 700 g Granulated Sugar
• 2 tablespoons Fresh Lemon Juice
• 1 teaspoon Butter (unsalted, optional, for skimming foam)

Instructions

1. 1

   Wash the strawberries thoroughly, hull them, and cut larger berries in half or quarters. Place them in a large, non-reactive pot or Dutch oven.

2. 2

   Add the granulated sugar and lemon juice to the strawberries. Stir gently to combine. Cover the pot and let the fruit macerate at room temperature for at least 2 hours, or ideally overnight in the refrigerator. This draws out the fruit's natural juices.

3. 3

   While the fruit macerates or just before cooking, sterilize your jam jars and lids. Wash them in hot soapy water, rinse well, and then place them in an oven preheated to 120°C (250°F) for at least 15 minutes, or run them through a hot cycle in the dishwasher.

4. 4

   Place the pot with the macerated strawberries over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat slightly to maintain a vigorous simmer.

5. 5

   Cook the jam for 20-25 minutes, stirring frequently, until it thickens and reaches the setting point. To test for setting, drop a small spoonful onto a chilled plate, let it cool for 30 seconds, then push it with your finger; if it wrinkles, it's ready. (Alternatively, use a candy thermometer to reach 104-105°C / 219-221°F).

6. 6

   During cooking, foam may accumulate on the surface. Skim it off with a spoon or a small piece of butter to help dissolve it (the butter trick is optional but effective).

7. 7

   Carefully ladle the hot jam into the sterilized jars, filling them almost to the rim (leave about 1/4 inch headspace). Wipe the rims clean with a damp cloth.

8. 8

   Place the sterilized lids on the jars and screw on the bands until finger-tight. Allow the jars to cool completely at room temperature. As they cool, you should hear a 'pop' sound as the lids seal.

9. 9

   Store the sealed jars in a cool, dark place for up to one year. Once opened, refrigerate the jam and consume within a few weeks.