Bright And Fruity Strawberry Jam, Your Way Recipe

• 4 cups (22 ounces; 625g) roughly chopped hulled strawberries (see note)
• 2 tablespoons (30ml) fresh juice from 1 lemon, plus more if needed
• 2 cups granulated sugar (14 ounces; 400g)
• 1/3 cup powdered low-sugar pectin (1 1/2 ounces; 45g), such as
• or
• , plus more if needed (see note)

1. Combine strawberries and lemon juice in a large nonreactive saucepan and set over medium heat until simmering. Stir in sugar and bring mixture to a full boil over medium-high heat, then reduce to a simmer. Stir in pectin until dissolved, return heat to medium-high and bring to a full rolling boil. As soon as mixture reaches a full boil, cook for 1 minute, then remove from heat. Let stand 5 minutes.
2. Spoon 1 tablespoon (15ml) jam onto a small dish and allow to cool completely, to room temperature. Run a finger through the jam. If the jam remains separated, it is properly set; if it runs back together, it is not. If not set, add an extra 1 tablespoon lemon juice and 1 tablespoon low-sugar pectin, then return to a boil and boil for 1 minute longer. Repeat jam set test until jam is properly set.
3. Carefully scrape any foam or scum from surface of jam. Transfer jam to clean jars, leaving 1/4 inch space at the top; seal jars. Jam can be refrigerated for up to 3 weeks or frozen for up to 3 months. If heat-processing the jam, process for 8 minutes.

hulled strawberries, sugar, powdered lowsugar

Taken from www.seriouseats.com/recipes/2017/07/customizable-strawberry-jam-recipe.html (may not work)