Homemade Strawberry Preserve

Combine the chopped apples, water, and lemon in a saucepan. Place it over high heat and bring to a boil; then reduce the heat to medium-low. Cover the saucepan and cook, stirring occasionally, until the fruit is extremely tender and mushy, approximately 30 minutes. Remove from heat.

Strain the mixture through a fine-mesh sieve into a bowl to separate the liquid from the pulp and seeds. Use the back of a wooden spoon or spatula to press as much liquid out of the mixture as possible. Discard the pulp and seeds, leaving you with approximately 1 1/2 cups of pectin-rich liquid.

Process the hulled strawberries in a food processor until they are finely chopped. Transfer them to a saucepan and add the pectin liquid; stir in 1 cup of sugar. Bring the mixture to a gentle simmer over medium-high heat; then reduce the heat to medium and continue to simmer for around 15 minutes. Remove any foam that forms on top. Adjust the heat as needed to prevent the mixture from boiling over, and stir in the remaining 1 1/4 cups of sugar.

Continue to cook the mixture, stirring frequently, until it reaches a temperature of 220 degrees F (105 degrees C), taking around 50 to 60 minutes. Remove from heat.

Pour the hot mixture into sterilized canning jars, leaving a small amount of space at the top. Allow the jam to cool to room temperature without covering it, and then cover and refrigerate for 1 or 2 days before serving. This will allow the sugar and pectin to thicken the jam, making it ready for consumption.