Wash and hull the strawberries thoroughly. Chop them into small pieces for a chunky texture or mash them for a smooth consistency.

In a large saucepan, combine the chopped strawberries, sugar, and lemon juice. Stir over medium heat until the sugar dissolves completely.

Once the sugar is dissolved, stir in the pectin. Bring the mixture to a rapid boil for 1-2 minutes, stirring constantly.

To test if your jam is ready, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it wrinkles and holds its shape, it’s perfect!

While the jam is cooking, sterilize your jars by boiling them in water for 10 minutes. This will help ensure your jam lasts longer.

Carefully pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Seal the jars while the jam is still warm.

Let the jars cool at room temperature. Once cooled, store them in the refrigerator or in the pantry for later use.