Prepare the Strawberries: Place the strawberries in a large pot and mash them with a potato masher or fork to your desired consistency. For a smoother jam, mash more, or for chunkier jam, leave some larger pieces.

Cook the Mixture: Add the sugar, lemon juice, and water to the strawberries in the pot. Stir to combine and bring the mixture to a boil over medium-high heat. Stir frequently to prevent burning.

Simmer the Jam: Once it reaches a boil, reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally. If you’re using pectin, add it now according to the packet instructions.

Check for Set: To check if the jam is ready, place a small spoonful on a cold plate and let it cool for a minute. Run your finger through it – if it wrinkles and doesn’t flood back into the space, it’s done.

Jar the Jam: Once the jam has thickened to your liking, remove it from the heat and carefully spoon it into sterilized jars while still hot. Seal the jars tightly and allow them to cool completely.