A homemade strawberry jam cooked to a dark, glossy consistency with the fruit pieces kept intact. This jam, the most beloved companion to breakfast tables and buttered bread, is prepared when strawberries are at their most abundant.
Combine the washed and hulled strawberries with sugar in a wide pot, cover, and let rest in the refrigerator for at least three hours, preferably overnight. The strawberries will release their juice and the sugar will dissolve.
Place the pot on the stove and cook first over medium, then high heat once it boils. Skim off the foam that forms on top with a spoon; skimming the foam keeps the jam clear.
Once the jam thickens and turns glossy, add the lemon juice and boil for five more minutes. Important: drop a bit onto a plate and run your finger through it — if a trail remains, the consistency is right; overcooking will make it too firm once cooled.
Fill sterilized jars to the brim with the boiling jam, seal, and turn upside down to cool. Store in a cool, dark place.
Important: For the jam to keep whole strawberry pieces, let the strawberries sit with sugar for a few hours, then cook them briefly over high heat; prolonged boiling breaks the fruit apart. Contains no flour, dairy, or egg; plant-based and gluten-free. Fill sterilized jars with the boiling jam and store sealed in a cool place.
To check the jam's consistency, drop a few drops onto a plate; if it holds a line when you drag your finger through it, the jam is ready. Lemon juice both brightens the color and provides natural pectin.
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