I find myself using this type of preserve more than any other to add a touch of sweetness or flavor to many desserts. The amount of sugar in this recipe is essential in making the correct consistency; otherwise you may end up with a runny end result.
1 pound strawberries
2 cups sugar
2 tablespoons lemon juice
Slice the strawberries and reserve the greens for another use, such as smoothies or salad greens.
Place the fruit into a stockpot and combine with the sugar and lemon juice and heat over low heat just until the sugar is dissolved. Increase temperature to medium-high heat and bring the mixture to a boil, stirring constantly. Heat until the mixture registers 220°F on a candy thermometer.
Transfer into sterile jars (a wash and dry on high heat through the dishwasher does the trick) and let cool to room temperature. Transfer to freezer, or, if you plan to eat right away, store in refrigerator in a sealed airtight jar for up to 2 weeks.
jam can certainly be processed in a water bath rather than transferred into a