Step 1

Rinse the strawberries under hot water then cold water, then hull, and slice the strawberries into a medium-sized saucepan.

Step 2

Juice one lemon, then add the juice and the sugar to the saucepans with the berries. Stir well.

Step 3

Over medium heat bring the strawberry mixture to a boil, stirring occasionally.

Step 4

Lower the heat to medium-low and continue cooking at a steady boil for about 20 minutes, or until a candy thermometer reaches 220 degrees F. Mash the strawberries with a potato masher frequently until you get the desired size of strawberries. You can also use an immersion blender to reduce the size of the strawberries. Be careful as the mixture will be very hot. Another trick I use is after I mash the berries, any large pieces I just cut with kitchen scissors.

Step 5

This cooking process will reduce the liquid and thicken up the jam.

Step 6

When the jam is cooked, remove it from the heat and let cool for about 15 minutes, then fill clean glass jars with the jam, then continue to cool. I had 2 cups of jam which fit perfectly in a 16-ounce jar.

Step 7

Store the jam in the refrigerator for up to two weeks.

Step 8

For freezer jam, let the jam completely cool then pour it into a freezer container.