Prepare the strawberries buy cutting off the tops.
Place the strawberries, sugar, juice squeezed from lemon, and salt to medium sauce pan over medium low heat. Stir it regularly.
Once the sugar has completely dissolved, mash the strawberries into small bits, bring the jam to a low boil, drop the heat to low and let simmer until it thickens to desire.
Remove and let cool. Place in an airtight container with a tight fitting lid and store in fridge for up to 3 months or freezer for up to one year.
Notes
Freeze Strawberry Jam: The jam will keep for several weeks in the refrigerator or up to 6 months in the freezer for freezer jam.
Heat the Jam: To make this recipe a success the jam reaches 220°F or greater.
Amount ofSugar: Can you use less sugar? No, the sugar and lemon juice are necessary for the jam to set. Especially for a no pectin jam recipe.
Best Strawberries for Jam: When making small batch strawberry jam, Sparkle is a great variety, but there are others you can use for the strawberry mixture.