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1
In a large non-reactive bowl add the strawberries, sugar and 2 tablespoons of lemon juice.
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2
Mix to combine well.
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3
Cover with plastic wrap and refrigerate overnight.
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4
Place 2 teaspoon sized measuring spoons in the freezer.
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5
Remove plastic wrap and stir strawberry mixture.
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6
Transfer to a large non-reactive pot and place pot over a medium heat.
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7
Cook for 5 minutes, stirring occasionally, until all the sugar has melted and mixture begins to foam.
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8
Increase the heat to high and bring to a rolling boil, stirring almost constantly until thick and shiny, approximately 15 minutes.
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9
Once you notice the jam starting to thicken (about 10 minutes in) add a few additional squeezes of fresh lemon juice to the pot.
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10
Literally, only about 6-8 drops.
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11
Place a small drop of jam on the back of one of the frozen teaspoons and place the spoon back into the freezer for about 30 seconds on a saucer.
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12
Remove spoon and tilt it.
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13
The jam should just barely move.
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14
If the jam easily slides off the spoon continue cooking the jam for a few more minutes and then test again.
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15
When its ready, remove from heat.
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16
Allow mixture to cool slightly.
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17
With an immersion blender puree 1/2 of the mixture until smooth, leaving the remaining slightly chunky.
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18
If you want your jam completely smooth with no chunks at all, puree it all.
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19
Allow to cool completely and fill your jars!
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20
Store in refrigerator for up to one month.
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21
Recipe makes 3 small jars (see photo).
