Homemade Strawberry Jam

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Gather all necessary components.

Crush strawberries using a potato masher in a large bowl, taking care to release their natural juices. Alternatively, you can use a food processor to finely chop the strawberries, but be cautious not to over-process. Strain the crushed strawberries through a fine mesh strainer to separate the juice, reserving it for future use. Transfer 2 cups of crushed strawberries to a large bowl and add sugar, stirring until they're evenly coated.

Allow the mixture to sit at room temperature for 10 minutes, stirring occasionally, as it begins to break down and release its flavors.

Meanwhile, combine the pectin and water in a small saucepan and stir until they're fully incorporated. Bring the mixture to a boil over medium-high heat, stirring constantly, until it reaches a thick paste consistency and the pectin is fully dissolved, approximately 2 minutes.

Gradually stir the boiling pectin-water mixture into the strawberry mixture in the large bowl, stirring constantly to prevent lumps from forming. Continue stirring for 3 minutes to ensure the jam is set.

To verify if the jam has reached its desired consistency, use a spoon to coat the back of it and run your finger through it. If the jam remains separated, it's properly set. However, if it runs back together, you'll need to stir it for an additional 3 minutes. Once set, pour the jam into sterilized pint-size jars or other suitable containers, leaving a 1/2-inch space at the top to allow for expansion. Secure the lids and let them sit at room temperature for 24 hours.

Before serving, refrigerate the jam for at least 1 hour or freeze it until you're ready to use it, up to 3 months.