Strawberry Jam

Ingredients

• 0.75 pound Strawberries, hulled and halved (About 340 grams)
• 0.75 pound Granulated sugar (About 340 grams)
• 2 tablespoons Lemon juice, freshly squeezed

Instructions

1. 1Wash the strawberries thoroughly. Hull them and cut them in half (or quarter if large).
2. 2In a large, heavy-bottomed saucepan, combine the strawberries, sugar, and lemon juice.
3. 3Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to medium and continue to cook, stirring occasionally, until the jam thickens and reaches a setting point. This will take about 20-30 minutes. To test for setting point, place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it's ready.
4. 4While the jam is cooking, sterilize your jars and lids. You can do this by boiling them in water for 10 minutes.
5. 5Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the bands until fingertip tight. Process in a boiling water bath for 10 minutes to ensure a good seal.
6. 6Remove the jars from the water bath and let them cool completely on a wire rack. As the jars cool, you should hear a popping sound as the lids seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Store the sealed jars in a cool, dark place for up to a year.