Homemade Strawberry Jam Recipe (No Pectin)

Sterilize your mason jar (s) in boiling water and dry completely. Set aside. (You'll need a jar large enough to hold roughly two cups.)

Remove the tops from the strawberries and dice the strawberries up. (See note about blending.)

Place strawberries, lemon juice, and sugar in a large pot or deep saucepan. 

Stir to coat strawberries in sugar.

Let strawberries sit for about 10-15 minutes until they begin to release their juices.

Turn the heat to medium-low and stir with a rubber spatula until the sugar has melted completely. (Be sure to scrape any sugar off the sides of the pot and spatula. (All the sugar must be dissolved to prevent the finished jam from crystalizing.)

Simmer for 10-15 minutes while stirring frequently and mashing the strawberries with a potato masher as they soften.

Bring mixture to a full rolling boil, and boil until the mixture reaches 220 F. Stir constantly to prevent the mixture from burning.

 Remove from heat. (Skim off any foam from the top of the jam if desired.)

Pour into the prepared jar, leaving about 1/4 inch space at the top.

Place the lid on immediately and allow to cool until room temperature.

 Refrigerate until firm and store in the fridge for up to two weeks.