For this step you'll need:

• 3 small cartons (0.9o kg) Strawberries  

For this recipe, I am using 3 small cartons which equal to about 2 lbs (0.90 kg). Before starting any fruit jams, always wash your fruit, especially strawberries since you eat also the skin as well as the delicious strawberry insides. :-)

For this step you'll need:

• Your Hands :-)
• Knife  
• Large Bowl

Chop your strawberry's leafy head off and toss into the composter. Then slice your strawberry in half. This will make cooking them go a little bit faster. Place your strawberry slices in a bowl and set aside for now.

For this step you'll need:

• 1 Lemon
• Zester
• Small Bowls

Zest a large lemon into a small bowl. After zesting your lemon, slice it and squeeze the juice into a separate small bowl, removing any seeds that might pop out. For those that like an even extra sour kick, you can also add a tsp of lemon extract. Personally, I find that the zest and juice from the large lemon is more than enough kick.

For this step you'll need:

• Lemon Zest
• Fresh Lemon Juice
• 1 cup (210g) Sugar
• Large Bowl
• 1 tsp Lemon Extract (optional)

Pour your lemon juice and zest onto your strawberries. Then, add your sugar. Adding the right amount of sugar is up to your personal preferences. I personally love to taste the strawberries so I tend to use less sugar than most jammers who I find use more than double the amount I use! For this recipe, I used 1 cup of sugar.

For this step you'll need:

• Large Bowl

Mix your strawberries thoroughly to coat them all with the sugar and the lemon juice. The consistency will look almost gel-like.

For this step you'll need:

• Your Strawberry Mixture
• Deep Sauté Pan
• Your Favorite Podcast And A Comfy Stool

In a medium to large sauté pan, add your strawberries and turn on the heat to medium-high. Grab a comfy stool and your favorite podcast and start stirring because cooking your strawberries will take about 1 1/2 - 2 hours.

For this step you'll need:

• Your Stirring Skills :-)

After a little bit, you'll start to notice the strawberries releasing their juice and slowly break down.

For this step you'll need:

• Your Continuous Stirring Skills  :-)

When your jam starts bubbling, you will see a light froth on the top of your jam. This is a signal to turn your heat down to medium low. It is important to continually stir your mixture every couple minutes so the mixture doesn't stick to your pan or big bubbles don't build up and burst sauce all over the place.

For this step you'll need:

• A Dark Red Strawberry Mixture

After 1 1/2 - 2 hours, your strawberries will have broken down and your jam's color will change to this lovely dark shade of red.

For this step you'll need:

• Small Cold Plate

Place a clean plate in the freezer and wait for 10 mins. Then, take out your plate and put a little bit of jam on the plate. Wait about a minute and then run your finger through the middle of the jam. If it doesn't run back together, your jam is done!

For this step you'll need:

• Canning Jars
• Canning Equipment
• Oven Mitts
• Clean Towel 

Review the hot water bath method, as we will be using this is can our strawberry jam. Prepare your clean jars, lids and jar funnel.

For this step you'll need:

• Ladle
• Canning Jars
• Canning Equipment

Using the hot water bath method, we will can our strawberry jam. After you have sterilized your jars, place your jar funnel into the top of each jar and scoop your jam into them. Fill up your glass jar to the bottom of the neck. You want to leave a little bit of space at the top.

For this step you'll need:

• Oven Mitts
• Clean Towel 

Jamming is very messy and it gets everywhere. Before sealing your jars, make sure to wipe off the top of the jars so a proper seal can be formed. The jam is still hot so be careful as to not just grab the jars with your hands or touch the jam. (jam burns though delicious, are no fun)

For this step you'll need:

• Canning Rings And Lids
• Oven Mitts

After the jars are cleaned, place the lids on them and screw the rings onto the jars tightly. I recommend wearing an oven mitt to hold the jars while securing the rings.

For this step you'll need:

• Oven Mitts
• Canning Tongs
• Large Stainless Steel Canning Pot (20qt)

After your jars have been sealed, we will perform steps 9 and 10 of the hot water bath method. Grab your oven mitt and tongs and place your jars back into the hot water. Remember to place your jars side by side in the pot and DO NOT stack them. AND, all jars need to be completely covered by water because if your jars are exposed to the air while the water is boiling, they could explode. So be sure that your cans are completely covered by the water. A good couple inches (5 cm+)  is enough.

Cover your pot, turn the heat on high and let your jars sit in the boiling water for another 15 mins.

For this step you'll need:   

• Clicking Cans  
• Your Appetite :-)

After 15 mins, grab your oven mitt and canning tongs to remove your jars from the hot water and place them on your towel or heat resistant counter top to cool.

As they cool, you will start to hear these clicks in your kitchen over the next hour or so. That sound is the top of the can lids being sucked down from the hot jar cooling. After they've cooled completely, you can double check that the lids have sealed by pressing the middle of the lid down. If it doesn't pop up, it is sealed. If it does pop up, don't worry, just eat that one first. :-) It will last about 2-3 weeks in the fridge. The others should last 2-3 months in the fridge. I hope you enjoy it! :-)