Strawberry Jam

Wash the strawberries thoroughly under cold running water. Remove the stems and cut them into halves or quarters, depending on your preference.
In a large, heavy-bottomed pot, combine the strawberries, sugar, lemon juice, and lemon zest. Stir well to combine. Let the mixture sit for about 1-2 hours at room temperature. This helps the sugar dissolve and the flavors meld.
After the strawberries have macerated, place the pot on the stove over medium heat. Bring the mixture to a gentle boil, stirring frequently to prevent sticking. Skim off any foam that rises to the top with a spoon.
Cook the jam for about 20-30 minutes, or until it thickens. You can perform a "wrinkle test" to check if the jam is ready: place a small amount of jam on a chilled plate, let it cool for a minute, then push it with your finger. If it wrinkles and holds its shape, it's ready.
While the jam is cooking, sterilize your jars and lids by boiling them in a large pot of water for 10 minutes. Remove them with tongs and let them air dry.
Once the jam is ready, carefully ladle it into the sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the sterilized lids on the jars and screw on until they are fingertip-tight.

Process (Optional):
If you want to store the jam for a long time outside the fridge, you can process the jars in a boiling water bath for about 10-15 minutes. Make sure the jars are completely submerged in water.

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Allow the jars to cool to room temperature. As the jam cools, you'll likely hear a "pop" sound, indicating that the jars have sealed properly.

Store the sealed jars in a cool, dark place. Any unsealed jars should be refrigerated and used within a few weeks.

Homemade strawberry jam is great on toast, in desserts, or as a sweet filling for pastries and cakes!

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