Strawberry jam is easy to buy, but the satisfaction is incomparable to making your own. To make strawberry jam, prepare the raw materials strawberries, sugar and pectin, and when done, put them in jars and seal them for storage.

Select the strawberries and put them in a pot, soak them in cold water and wash them, make sure they are completely clean and remove the bacteria from them. Remove the strawberry petioles, clean them up and pour them into a large container, whatever tool you can use to crush the strawberries, to turn them into strawberry juice. Strawberries naturally contain pectin, some of which is released when they are crushed, and the strawberry juice will be pulpy.

Pectin will make the jam thick and is natural in the fruit, strawberries do not contain enough of it to make it into jam, and you need to add pectin to the amount. Pour the crushed strawberries into a saucepan, then pour the pectin and sugar mixture in as well. You can add a good amount of lemon juice to add some tartness, and also to thicken the jam.

Cook over a medium heat, stirring constantly as it cooks, and when it starts to boil, add a little more sugar in and keep stirring, and once it's been boiling for another minute, take the pot off the stove to remove any foam from the surface. This foam is scooped out and put into a bowl, and after a time it will return to the consistency of jam, and when it has changed back to jam, it is ready for further use. Put the spoon in ice water, when it becomes cold, remove and scoop a spoonful of jam, after it cools down to room temperature, if the jam is very thick, it has been made successfully.

After the jam has been successfully made, it should be jarred and preserved, the jars and lids should be sterilized, if they are not washed clean they may have bacteria that can cause the preserved jam to spoil, if you have a dishwasher at home with a sterilizing function, you can put the jars in the dishwasher to sterilize them. Before storing them away, make sure the lids are sealed by pressing on the center of the lid and if the center doesn't move, it's good to go. If it makes a popping sound and the center moves up and down, then the lids are not sealing properly and will have to be reprocessed. This avoids the jam going bad after a while.