Ingredients:

  • 1 lb (450g) fresh strawberries, hulled and quartered
  • 1 tbsp (6g) lemon zest, finely grated
  • 1 1/4 cups (250g) granulated sugar
  • 2 tbsp (30ml) fresh lemon juice

Instructions:

  1. Combine the quartered strawberries, sugar, and lemon zest in a heavy-bottomed saucepan.
  2. Use a potato masher to crush the berries until they reach a chunky-smooth consistency.
  3. Stir over low heat until the sugar has completely dissolved and the fruit releases its natural syrup.
  4. Increase the heat to medium-high and bring the mixture to a full rolling boil.
  5. Stir constantly with a silicone spatula to prevent the sugars from sticking to the bottom for 10–15 minutes until the mixture thickens into a heavy syrup.
  6. Perform the plate test by placing a dollop of jam on a chilled plate; if the surface wrinkles when pushed with a finger after 30 seconds, it has reached the setting point.
  7. Remove from heat immediately and transfer to sterilized 6-oz glass jars.
  8. Let the jars sit at room temperature for 1 hour before moving them to the fridge.