Homemade Strawberry Preserves

Prepare the strawberries by crushing them in batches until you have 4 cups of mashed berries. This process is often referred to as 'trawberry pureeing'.

Combine the crushed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until the sugar is fully incorporated. Gradually increase the heat to high and bring the mixture to a vigorous, rolling boil. Continue boiling, stirring frequently, until the jam reaches 220 degrees F (105 degrees C), which is a critical temperature for achieving the perfect gelation.

Check the jam's consistency after 10 to 15 minutes by carefully placing a small spoonful of the mixture onto a frozen plate. Allow it to sit for 1 to 2 minutes; if the jam appears to have set, it is ready. If not, continue cooking and checking until you achieve the desired consistency.

Transfer the jam into hot, sterile jars, filling them to within 1/4 inch of the top. Secure the lids tightly with screw rings.

To ensure the jam is properly sterilized and sealed, place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars 2 inches apart into the boiling water using a suitable holder. Pour in more boiling water to cover the jars by at least 1 inch, creating a protective environment. Bring the water back to a rolling boil, cover it, and process the jars for 10 minutes. Remove the jars from the stockpot and let them rest, several inches apart, for 12 to 24 hours. Finally, store the sealed jars in a cool, dark area.