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Rinse 600 grams organic strawberries in a colander or strainer a few times. Drain all the water and let them dry naturally or wipe them dry with a clean kitchen towel.

Remove the stem tips and leaves of the strawberries and slice or chop them. After chopping, you should get approximately 5 cups of chopped strawberries.

Add the strawberries and 2 cups (400 grams) of white sugar or raw sugar to a heavy-bottomed saucepan.

Add 2 tablespoons lemon juice.

Turn on the stove. Mix thoroughly and keep the pan over low to medium-low heat. As the strawberries simmer, you will see them begin to leave their juices.

Stir at intervals till the strawberries soften and are cooked. You will see the strawberries floating in their juices.

Keep on stirring often as the jam mixture is reducing. The juice will thicken slightly and the strawberries themselves will soften and become mushy.

Reduce the flame to low or medium-low and continue to simmer and reduce the jam mixture. The juice will thicken considerably as you go on simmering. Do remember to stir regularly.

It will look translucent and gelatinous and should start leaving the sides of the pan. It took me about 50 minutes – start to finish – to cook the jam.

req’d by @archipithecus