Ingredients

• 4 ½ cups fresh strawberries, washed and patted dry
• ½ cup granulated sugar
• 2 tablespoons freshly squeezed lemon juice

Instructions 

1. Place the strawberries in a food processor and blend until smooth and puree-like.
2. (Optional) Strain the puree through a fine sieve to remove the seeds.
3. Transfer the puree to a large nonstick saucepan and heat over medium-high.
4. Stir in the sugar and lemon juice until fully incorporated.
5. Continue cooking, stirring often, until the mixture thickens and bubbles spread across the surface (about 12 minutes).
6. Pour the finished jam into a clean jar and allow it to cool completely.
7. Once cooled, seal the jar and refrigerate for up to 10 days. Enjoy!

• Adjust the sugar amount to suit your taste.
• For an extra-smooth texture, strain out the seeds at the end as well.
• A few drops of red food coloring can be added at the end to deepen the color.
• Be sure to use a nonstick saucepan for best results.
• Try adding a splash of vanilla or almond extract at the end for a flavor variation.
• Store any leftovers in a sealed jar in the refrigerator for up to 10 days.