Strawberry Jam: Glossy and Spreadable

Instructions:

1. Wash and hull the strawberries. Halve them for a chunky feel, or pulse in a food processor for a smoother vibe. If using frozen berries, thaw them in a colander first.
2. Combine the strawberries, lemon juice, and lemon zest in your wide pot.
3. Stir in the powdered fruit pectin. Bring the mix to a rolling boil over high heat. Note: A rolling boil is one that doesn't stop when you stir it.
4. Add the granulated sugar all at once. Return to a boil, stirring constantly so nothing sticks.
5. Watch your thermometer. Cook 20 mins until the jam reaches 220°F (104°C).
6. Remove from heat immediately. This prevents the jam from becoming rubbery.
7. Ladle the hot jam into sterilized jars, leaving a 1/4 inch (6mm) headspace.
8. Run your bubble remover around the inside, wipe the rims, and tighten lids to finger tip tight.
9. Submerge jars in a boiling water bath and process for 10 minutes.
10. Remove and let them cool undisturbed for 24 hours. You'll hear that satisfying pop as they seal.