Preparation Sterilize jars to store the jam, a strainer to drain the moisture, and tongs to use while you are making the jam. Rest them in a strainer.
Pour salt water in a bowl and immerse the strawberries. Rinse the strawberries under the water to remove any excess dirt. Take them out of the water and remove the stems.
Weigh the strawberries. Put the sugar equivalent to 40% of the strawberries in a bowl. Put strawberries in a pan, and add some sugar. Then add more strawberries and repeat.This will help coat the strawberries with sugar evenly.
Rest for a 2 or 3 hours to a half day. Moisture will come out from the strawberries. You can make the jam even if you skip this step.
Cook over medium to high heat. More and more moisture and scum will be released. Remove the scum carefully.
Don't stir until the jam has thickened. When 70 - 80% of the moisture is gone, squash the strawberries.
Steps 6 and 7 are optional. For those of you who prefer leaving the strawberries whole, you don't need those steps.
Turn off the heat. Squeeze on some lemon and stir. Cool down a bit, and pour into the jar. It's done!!
Story Behind this Recipe
I bought strawberries in bulk because strawberry season has come!! I have been making strawberry jam every year at my parent's house, and so I posted the jam recipe here.
Don't cook the strawberries too long, otherwise the jam won't keep the bright colour.