Preparation Steps

• Place hulled and quartered strawberries in a large bowl. Sprinkle the sugar over the berries, toss to combine, and let sit 10–15 minutes until the berries release their juices.
• Transfer the sugared strawberries and any accumulated juices to a wide, heavy-bottomed saucepan. Stir in the lemon juice, pectin (if using), and salt.
• Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent scorching. Once boiling, reduce heat slightly and simmer, stirring occasionally, for about 10–15 minutes until the jam thickens.
• Test the set by spooning a small amount onto a chilled plate; if it wrinkles when pushed with a finger, it's ready. If not, cook 2–3 minutes longer and test again.
• Remove from heat and skim any foam from the surface. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Cool to room temperature, then refrigerate for up to 3 weeks or process in a hot water bath for longer storage.